Spicy Baked Ricotta With Naan And Mango Chutney

1. 1

   Preheat oven to 350u00b0F. Lightly oil 2 - 4-cup shallow popover pans and line bases with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   Place 2 pieces of baked ricotta on each serving plate. Sprinkle with cilantro. Serve warm with a dollop of chutney and toasted naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.