Recipe courtesy of Easy Living Magazine
Serves: 4 – Prep time: 12 mins – Cook time: 10 mins
Cals per serving : 336 – Fat: 20g
Ingredients: 175g (6oz) ricotta; 1 egg, beaten; 1 egg yolk; 4 tbsp cream; 50g (1 ¾ oz) Parmesan, freshly grated; 4 slices rustic white bread or ciabatta, split; 2 tbsp baby basil leaves; ready-prepared grilled peppers or sun-blush tomatoes, to serve. Rocket leaves, to serve.
- Heat the oven to 190oC (gas mark 5). Combine the ricotta, egg, yolk, cream and Parmesan in a small bowl. Season with a little salt and freshly ground black pepper.
- Spread this mixture on the slices of bread.
- Transfer to a baking tray and bake for 8-12 minutes, or until the cheese has puffed and is golden.
- Scatter with the basil and serve alongside the grilled peppers or tomatoes. Serve with rocket leaves.
Tip: The topping mixture can be made and chilled for up to 1 hour before cooking if desired.