I think I may have been accused of not catering for gluten intolerant peoples (check comment on “my antipasto”)… now I have been accused of many things in my time on this earth, and some, well actually, most of them have been true. Except for the goat incident that is. But that is another one of those stories for another time…

But one thing I am definitely not guilty of is not catering for the gluten intolerant amongst us. Even on the post this comment was made the recipes were gluten free. And here’s another one to go with the antipasto just to make sure it’s really heaps gluten free. Just make sure you use gluten free bread, eh. That’s one of those things that I hope would come down to common sense… although I also realise how uncommon common sense actually is.

Baked Ricotta Deliciousness

500g smooth ricotta
100g some other kind of cheese
4 eggs, free-range etc, etc
1 cup mixed marinated goodies eg. Zucchini, capsicum, semi dried tomatoes, caramelised onion
2 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbls chopped herbs
Pinch dried chilli flakes

Mix the ricotta, other cheese, eggs into a smooth batter. Add marinated goodies. Pour into a loaf tin lined with baking paper. Top with herbs, chilli, olive oil and balsamic. Bake at 180C, 20-25 minutes.  If it still has a bit of wobble in the middle leave in oven (off) for another 10-15 minutes and the residual heat will finish the cooking. Cool at room temperature for at least an hour (or maybe put it in the fridge if you live somewhere hot like the desert).

Enjoy as part of a gluten free antipasto platter. Mmmmm…