Baked Ricotta With Grilled Tomatoes And Pepper - cooking recipe

Ingredients

2 slices prosciutto, halved
4 oz button mushrooms, sliced
1 clove garlic, crushed
1 1/3 cups low fat ricotta cheese
1/2 cup grated Cheddar cheese
1 None egg, lightly beaten
2 tbsp chopped parsley
1/2 tsp mild paprika
7 oz grape tomatoes, grilled
1 None yellow pepper, halved lengthwise, seeded and grilled
None None Italian bread, sliced and grilled

Preparation

Preheat the oven to 400\u00b0F. Spray four 3/4-cup ramekins with no stick cooking spray. Arrange prosciutto to cover bottom and part way up sides of ramekins.
Spray a medium skillet with cooking spray. Heat on high heat. Saute mushrooms and garlic for 4-5 mins until golden. Transfer to a large bowl to cool.
Add ricotta, Cheddar cheese, egg, parsley and paprika to mushrooms. Season to taste. Stir to combine. Spoon evenly into ramekins.
Bake for 20-25 mins until firm.
Serve with grilled tomato, pepper and bread.