The recent Sunday lunch we had with friends is still very fresh in my mind despite the fact it was about a month ago. The weather in Sydney is becoming increasingly warm and I’m already thinking of organising another get together but before I go whipping up more recipes I need to share the recipe for one of the tasty dishes everyone at the table really enjoyed. This ricotta dish is incredibly easy to prepare and the rustic presentation with baked wholemeal flatbread just makes you want to dig in. It’s perfect eaten warm or at room temperature.   

baked herb ricotta wth marsala  muscatels

Sponsored by Nuffnang

• 600 g ricotta
• 1 egg, beaten
• 1 tsp Campbell’s Real Stock Vegetable Paste
• 1 cup basil leaves
• 1 cup flat leaf parsley leaves
• 1 sprig thyme
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly grated parmesan
• 1 pinch sea salt flakes
• 1/3 cup muscatels
• 1 cup marsala wine
• Toasted flatbread and fresh sprigs of thyme, to serve

1. Preheat oven to 210°C.
2. Combine the ricotta, egg and Campbell’s Real Stock Vegetable Paste in a bowl and mix well.
3. Process the herbs, oil, parmesan and salt until finely chopped. Stir the herb mixture through the ricotta mixture and scoop onto a greased baking tray. Bake for 15-20 minutes or until lightly golden.
4. Meanwhile prepare the muscatels by heating them with the marsala in a small saucepan over medium heat. Bring to the boil and allow to ignite to burn off the alcohol. Reduce heat and simmer for 10-15 minutes. Allow to cool.
5. To serve simply slide the baked ricotta very gently onto a platter, scatter and drizzle with the cooled muscatels and syrup and a generous pile of toasted flatbread.  

Tagged as: Recipes, Vegetarian