Twice Baked Ricotta and Herb Soufflé’s

This recipe makes 2 good sized soufflés, adequate enough for a light lunch along with some salad leaves, or makes a great starter to a dinner party.

1 cup firm ricotta
½ cup grated Parmesan cheese
1 tbs olive oil
2 tbs finely chopped parsley, basil, thyme and rosemary or herbs of your choice
1 clove of garlic, minced (optional)
salt and pepper to taste
1 egg, beaten
¼ cup grated Parmesan, extra

View the full recipe at Delicious Everyday →