Spicy Baked Ricotta With Naan And Mango Chutney - cooking recipe

Ingredients

1 1/4 lb low-fat ricotta
1 tsp red chili, finely chopped
2 None naan
2 tsp olive oil
1-2 tbsp fresh cilantro, chopped
1/2 cup mango chutney

Preparation

Preheat oven to 350\u00b0F. Lightly oil 2 - 4-cup shallow popover pans and line bases with parchment paper.
Combine ricotta with chili and season to taste. Divide between prepared pans, smooth surface and bake for 25-30 mins, until light golden brown. Let cool in pans for 5 mins then run a knife around edge of each baked ricotta and transfer to a plate. Let cool.
Meanwhile, preheat a grill pan over medium-high heat. Brush naan lightly with oil and cook for 3 mins per side, or until lightly toasted. Cut into 8 wedges.
Place 2 pieces of baked ricotta on each serving plate. Sprinkle with cilantro. Serve warm with a dollop of chutney and toasted naan.