Entrees

Herb ricotta with antipasti

Name: Herb ricotta with antipasti
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 1/2 cups fresh ricotta, drained; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped fresh chervil; 2 tablespoons chopped fresh basil; 80ml (1/3 cup) extra virgin olive oil; 40ml (2 tablespoons) lemon juice; 2 eschallots (shallots), finely chopped; Oven-baked baguette or grissini (Italian breadsticks) and bought antipasti* such as marinated artichokes, eggplant, olives and roasted capsicums, to serve

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15m

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Ingredients (8)

1 1/2 cups fresh ricotta, drained
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh chervil
2 tablespoons chopped fresh basil
80ml (1/3 cup) extra virgin olive oil
40ml (2 tablespoons) lemon juice
2 eschallots (shallots), finely chopped
Oven-baked baguette or grissini (Italian breadsticks) and bought antipasti* such as marinated artichokes, eggplant, olives and roasted capsicums, to serve

Method

1.

Combine all ingredients in a bowl, season and place into a sealed container to transport.
2.

Serve with slices of oven-baked baguette and the antipasti.