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Baked Australian Ricotta with Wild Rosella Jam

Makes 18


  • 375g Australian fresh ricotta
  • salt and freshly ground black pepper
  • extra virgin olive oil
  • 50g wild rocket leaves, washed
  • 1/4 cup wild rosella jam or bush tomato chutney
Download Recipe (PDF)


  1. 1. Combine ricotta and seasonings. Press into 12 lightly greased mini muffins pans (25ml capacity). Drizzle lightly with oil and bake at 200°C for 10-12 minutes until golden around the edges. Remove from oven, and allow to cool slightly on a wire rack.
  2. 2. Serve ricotta cakes topped with rocket leaves and a dollop of wild rosella jam.


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