Baked ricotta with salsa

Indulge in this delectable breakfast recipe for your next lazy morning. It features creamy baked ricotta and tangy, bright tomatoes and capsicum

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 2 slices prosciutto, halved
  • 20 gram butter
  • 100 gram button mushrooms, sliced
  • 1 clove garlic, crushed
  • 400 gram low-fat ricotta
  • 1/2 cup grated tasty cheese
  • 1 egg
  • 2 tablespoon tablespoons parsley, chopped
  • 1/2 teaspoon teaspoon mild paprika
  • 200 gram grape tomatoes, halved, char-grilled
  • 1 yellow capsicum, halved, seeded, char-grilled, chopped
  • balsamic glaze*, toast to serve


  • 1
    Preheat oven to hot, 200°C. Spray four ¾-cup ramekins with oil. Place prosciutto along base and sides of each dish.
  • 2
    Melt butter in a frypan on high. Sauté mushrooms and garlic for 4-5 minutes until golden. Transfer to a large bowl to cool.
  • 3
    Add ricotta, cheese, egg, parsley and paprika. Season.
  • 4
    Spoon the mixture into ramekins. Bake for 20-25 minutes until firm.


-Balsamic glaze can be purchased from the sauces section at your supermarket. If unavailable, simmer balsamic in a pan for 10 minutes until thick and syrupy.