Ingredients
• 750g ricotta
• 1 egg, lightly beaten
• 1/4 cup finely chopped parsley
• 1 tablespoon finely chopped chives
• Salt and black pepper
• 2 pears
• 8 slices prosciutto, halved lengthways
• 1 tablespoon extra virgin olive oil
• Crusty bread, to serve
Method
1. Preheat oven to 180°C. Line a 18cm cake tin or oven proof dish with baking paper. Place ricotta in a large bowl and mix in egg, parsley and chives. Season well with salt and black pepper. Spoon into prepared tin and press down firmly with the back of a spoon. Smooth top. Bake for 1 hour. Cool in the pan and then turn out onto a serving platter.
2. Meanwhile, peel, core and cut each pear into 8 wedges. Wrap a slice of prosciutto around each pear wedge. Drizzle extra virgin olive oil over ricotta and serve with pears and slices of crusty bread.
