Spicy Baked Ricotta With Naan And Mango Chutney
- 1 1/4 lb low-fat ricotta
- 1 tsp red chili, finely chopped
- 2 None naan
- 2 tsp olive oil
- 1-2 tbsp fresh cilantro, chopped
- 1/2 cup mango chutney
- Preheat oven to 350u0b0F. Lightly oil 2 - 4-cup shallow popover pans and line bases with parchment paper.
- Combine ricotta with chili and season to taste. Divide between prepared pans, smooth surface and bake for 25-30 mins, until light golden brown. Let cool in pans for 5 mins then run a knife around edge of each baked ricotta and transfer to a plate. Let cool.
- Meanwhile, preheat a grill pan over medium-high heat. Brush naan lightly with oil and cook for 3 mins per side, or until lightly toasted. Cut into 8 wedges.
- Place 2 pieces of baked ricotta on each serving plate. Sprinkle with cilantro. Serve warm with a dollop of chutney and toasted naan.
lowfat ricotta, red chili, naan, olive oil, fresh cilantro, mango
Taken from recipes-plus.com/api/v2.0/recipes/23408 (may not work)