Baked Ricotta With Grilled Tomatoes And Pepper

• 2 slices prosciutto, halved
• 4 oz button mushrooms, sliced
• 1 clove garlic, crushed
• 1 1/3 cups low fat ricotta cheese
• 1/2 cup grated Cheddar cheese
• 1 None egg, lightly beaten
• 2 tbsp chopped parsley
• 1/2 tsp mild paprika
• 7 oz grape tomatoes, grilled
• 1 None yellow pepper, halved lengthwise, seeded and grilled
• None None Italian bread, sliced and grilled

1. Preheat the oven to 400u0b0F. Spray four 3/4-cup ramekins with no stick cooking spray. Arrange prosciutto to cover bottom and part way up sides of ramekins.
2. Spray a medium skillet with cooking spray. Heat on high heat. Saute mushrooms and garlic for 4-5 mins until golden. Transfer to a large bowl to cool.
3. Add ricotta, Cheddar cheese, egg, parsley and paprika to mushrooms. Season to taste. Stir to combine. Spoon evenly into ramekins.
4. Bake for 20-25 mins until firm.
5. Serve with grilled tomato, pepper and bread.

button mushrooms, clove garlic, ricotta cheese, cheddar cheese, egg, parsley, paprika, grape tomatoes, yellow pepper, italian bread

Taken from recipes-plus.com/api/v2.0/recipes/36323 (may not work)