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How to make Little baked ricottas with tomato and basil chutney

Yield = 8
Prep time: 0:25
Cook time: 1:05
Total time: 1:30

Ingredients

  • 8 slices (120g) prosciutto
  • 8 eggs
  • 150g fresh ricotta cheese

Tomato and basil chutney

  • 2 medium tomatoes, chopped
  • 1/2 small red onion, chopped
  • 1 garlic clove, crushed
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh basil leaves

Method

  • Step 1 Make chutney: Combine tomato, onion, garlic, lime juice and sugar in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until thickened. Stir in basil. Set aside to cool.
  • Step 2 Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 8 holes of a 12-hole, 1/2 cup-capacity oval friand pan. Line bases and sides with prosciutto.
  • Step 3 Whisk eggs and ricotta together in a bowl until almost smooth. Season with salt and pepper. Divide egg mixture between holes. Bake for 20 minutes or until set. Cool in pan for 5 minutes. Serve with chutney.