Baked Ricotta with Tomato Chutney
30 min
Veggie
66583
For 2 Portions
250 g
ricotta
200 g
sourdough bread
200 g
tomato
30 g
light molasses
6 g
basil, fresh
4 sprig(s)
thyme, fresh
1
lemon
1
yellow onion
1
red apple
3 tbsp
olive oil
2 pinch(es) of
cayenne pepper
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.