Baked Ricotta with Blood Orange, Strawberry and Almond Salsa

Serves 4
Time 20 - 30 minutes


350-500g fresh ricotta
1 egg, beaten
2 tsp honey
½ tsp vanilla extract

1 blood orange, diced finely
½ punnet strawberries, diced finely
1 tbsp chopped mint leaves
Squeeze lime
¼ cup chopped almond


Pre-heat oven to 180C and grease 1 small baking dish.

In a medium bowl mix ricotta, egg, honey and vanilla extract, place in baking dish. Bake for 20-30 minutes until lightly golden.

Meanwhile, combine salsa ingredients in a bowl and let flavours combine.

Take baked ricotta out of the oven leave to cool.

Serve a wedge of baked ricotta with a spoonful of fruit salsa and optional extra drizzle of honey.