Baked ricotta and roast nectarine chutney

This baked ricotta and roast nectarine chutney dish from Bill Granger makes the perfect addition to any Aussie backyard Christmas. 

Serves 6 as part of a spread.

Ingredients

For the roast nectarine chutney

6 nectarines, stones removed, cut into large wedges

1 large red onion, sliced

2 red chillies, sliced

1 teaspoon black mustard seeds

1 teaspoon ground ginger

½ teaspoon ground allspice

3 tablespoons soft brown sugar

Juice of 1 lime

For the ricotta

½ teaspoon coriander seeds

½ teaspoon fennel seeds

500g ricotta cheese

1 tablespoon olive oil, plus extra to drizzle

Method

1. Preheat the oven to 200°C.

2. For the chutney, place the nectarines on a baking sheet and top with the onion, chillies, mustard seeds, spices and sugar. Roast for 20-25 minutes, stirring half way through, until golden and softened. Squeeze over the lime juice and set aside.

3. For the ricotta, lightly toast the coriander and fennel seeds in a frying pan over a low heat, until their aroma is released. Stir into a bowl with the ricotta and olive oil.

4. Take 2x30cm square pieces of baking paper and lay them on top of each other at different angles. Spoon the ricotta into the centre.

5. Gather the paper to form a parcel and secure with string. Put on a baking tray and cook for 20 minutes, taking care the paper doesn’t come into contact with the top of the oven.

6. To serve, untie the parcel and drizzle with olive oil. Enjoy on naan with the roast nectarine chutney.

Photo credit: Kristin Perers