date:Jul 29, 2014
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 180C. 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