Ingredients

• 1kg fresh ricotta
• Olive oil, to grease
• 1/4 cup coarsely chopped fresh continental parsley
• 4 fresh red banana chillies, halved, deseeded, finely chopped
• 2 garlic cloves, crushed
• 3 eggs, lightly whisked
• Salt & freshly ground black pepper
• Semi-dried tomatoes, to serve
• Mixed olives, to serve
• Basil pesto, to serve
• Thinly sliced prosciutto, to serve
• 12 thin slices grilled ciabatta, to serve

Method

• Step 1 Place the ricotta in a fine sieve over a large bowl. Cover with plastic wrap and place in the fridge for 4-6 hours to drain.
• Step 2 Preheat oven to 170°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line base and side with non-stick baking paper.
• Step 3 Combine the ricotta, parsley, chilli, garlic and egg in a large bowl. Season with salt and pepper. Spoon ricotta mixture into the prepared pan and smooth the surface. Bake in preheated oven for 1 hour or until golden and firm to the touch. Remove from oven.
• Step 4 Set aside in the pan for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1-2 hours to set.
• Step 5 Place the semi-dried tomatoes, olives and pesto in separate serving bowls. Arrange on a large serving platter with the prosciutto. Cut baked ricotta into wedges and place on the platter. Serve immediately with grilled ciabatta.