Half a kilogram of ricotta
One half cup of cheddar cheese, crumbled
Salt and black pepper to taste
One cup of chopped walnuts or pecans
Lettuce leaves
One 240g can of pineapple rings, drained
One 500g can of prunes or damsons in syrup, drained
Half a kilogram of ricotta
One half cup of cheddar cheese, crumbled
Salt and black pepper to taste
One cup of chopped walnuts or pecans
Lettuce leaves
One 240g can of pineapple rings, drained
One 500g can of prunes or damsons in syrup, drained
Mix the ricotta with a fork until smooth, then add the cheddar cheese and mix well
Check the seasoning
Refrigerate for at least one hour to firm up
Dust a sheet of parchment paper with chopped nuts or pecans
Shape four fritters from the mixture, working with your hands, and coat them in the nut mixture
Arrange a slice of pineapple on a plate, top with a cheese fitter, and garnish with halves of prunes or damsons in syrup
Serve as an appetizer
Makes 4 servings.
