Pre-heat the oven to 150⁰C. Drain 250g ricotta, add 1 egg and season with salt and pepper. Place 30ml of Chilli and Ginger Relish in the bottom of 2 well greased ramekins. Fill with the ricotta mix and bake for 35 minutes until firm. Serve with fresh rocket and toasted bruschetta.
Advice from the test kitchen: This dish is quick and very easy to make (its virtually fool-proof and it can be pre-assembled and kept in the fridge several hours before baking - just increase the baking time a little if baking from cold). It makes a great starter or a semi-savoury desert (which some guests prefer). Replace the bruscetta with almond biscotti and serve with a dessert wine (like Vin Santo).