BAKED RICOTTA WITH CARAMELISED ONIONS & FLATBREADS
SERVES 2 PREP + COOK 50 MINS
250g fresh ricotta 1 egg, beaten lightly 1 tbsp chopped fresh oregano 2 tsp olive oil 1 small brown onion, sliced thinly 1 tsp butter ½ tsp brown sugar 2 tsp balsamic vinegar 2 gluten-free flatbreads or pizza bases
1 Preheat oven to 200°C. Grease a 6 x 12.5cm (base measurement) loaf pan, line base and long sides with baking paper, extending the paper 5cm over the sides.
2 In a medium bowl, combine ricotta, egg and oregano. Season. Spoon mixture into pan, smooth surface and place on an oven tray. Bake for 25 mins or until ricotta mixture is set and risen.
3 Meanwhile, in a medium frying pan, heat oil over low heat. Cook onion, stirring occasionally, for 10 mins or until onion softens and is browned lightly. Increase heat to high, add butter, sugar and vinegar. Cook, stirring, for 3 mins or until sugar dissolves and mixture thickens slightly. Season.
4 On a heated oiled grill pan (or grill or barbecue) cook flatbread for 1 min each side or until browned.
5 Spoon onion mixture onto baked ricotta. Serve ricotta with heated flatbread.