See the recipes below for some of the delicious creations you can make with Corn Thins.
Baked Ricotta & Salad Greens
Makes: 4 CORN THINS® slices
=R1=
Curried Cashew Dip with Watercress
Makes: 8 CORN THINS® slices
=R2=
Ploughman’s Lunch
Makes: 3 CORN THINS® slices
=R3=
Salmon with Fennel
Makes: 2 CORN THINS® slices
=R4=
Servings
Prep time
Cook time
Recipe
Ingredients
- 250g ricotta cheese
- 1 tbsp extra-virgin olive oil
- ½ small red chilli, deseeded & finely chopped
- ½ tbsp fresh thyme leaves
- Zest ½ lemon
- Salt & pepper
- Salad greens, to serve
Method
- Place ricotta in sieve over bowl, cover loosely with paper towel and refrigerate for at least 2 hours.
- Preheat oven to 190ºC (170ºC fan-forced). Lightly grease shallow baking dish and lift ricotta into dish.
- Combine oil, chilli, thyme, lemon zest and salt and pepper in bowl and spoon mixture over ricotta.
- Bake for 20 mins or until edges are golden, then reduce oven to 160ºC (140ºC fan-forced), baste ricotta with hot oil mixture and bake for a further 30 mins.
- Allow ricotta to cool to room temperature before serving spread over CORN THINS® and topped with salad greens.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
