Baked Ricotta with Mango Avocado Salsa

I've really grown to love ricotta over the past year. It's so light and fulfilling. And served with a vibrant, full-flavoured salsa, it is absolutely delicious!!

Read on for the recipe....

Baked Ricotta with Mango-Avocado Salsa

2 cups fresh ricotta cheese
1 tsp thyme
10 kalamata olives, pitted and sliced
3 Tbs grated parmesan cheese
1 egg

Salsa
1 avocado, diced
1 small mango, diced
1/3 cup red onion, finely chopped
a handful of cherry tomatoes, halved
2 tablespoons extra virgin olive oil
juice of half a lime (1 tablespoon)
salt & pepper to taste
optional: fresh chilli pepper, seeded and finely chopped
a handful fresh coriander leaves

Preheat oven to 350 degrees
In a bowl, mix the ricotta, thyme, olives, parmesan and eggs. Oil a 8 to 9-inch pie plate, then poor in the ricotta mixture. Bake for 30 minutes, until light & golden.

To make the salsa, mix all the ingredients in a bowl, except the avocado, which can be added at the very end and very gently mixed in (to avoid turning it into guacamole!).

Serve on top of the baked ricotta with fresh coriander leaves as garnish.