Whipped Ricotta Verrine
TOTAL TIME: 15 MINUTES
1 ½ cups Ricotta
250 g cherry tomatoes
8 slices prosciutto
Olive oil for drizzling
Freshly ground black pepper
1 bunch basil
Place ricotta in a food processor and blend for 1 to 2 minutes or until very smooth. Spoon a layer of whipped ricotta into the base of 8 short, wide glasses.
Use a melon baller to scoop out balls from the rockmelon. Add 2 to 3 rockmelon balls to each glass on top of the whipped ricotta.
Slice some of the cherry tomatoes in half and add a mix of whole and halved tomatoes to each glass.
Add a rolled slice of prosciutto to each glass.
Drizzle with a little olive oil, season with salt and pepper and garnish with basil leaves.