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Smoked Paprika and Pine Nut Baked Ricotta


  • 2 cups (500g) Australian Ricotta Cheese
  • 4 eggs
  • 1/2 cup (75g) plain flour
  • 1 cup Australian Pure or Double Cream
  • 50g toasted pine nuts
  • 1 teaspoon smoked paprika
  • Slow roasted tomatoes or salad greens, for serving
Download Recipe (PDF)


  1. Place Ricotta, eggs, flour and cream in a food processor and process until smooth. Butter and line a 21 by 11cm log tin (6-cup capacity) and spread evenly with nuts and paprika. Top with ricotta mixture and smooth the mixture. Bake in a water bath at 180 degrees for 1 hour. Turn out and serve warm or cold, sliced thinly, with slow roasted tomatoes or salad greens.


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