The first time I tasted baked ricotta cakes was when I was living near the Gourmet Platter store in Corrimal. Once a week they had tastings of new products and I fell in love with the texture and flavour of their ricotta cakes with ham and capers. The recipe isn't difficult and you'll be surprised how good it tastes. If you spend the time whipping the egg whites you'll find the texture similar to a souffle - llght and fluffy. As Philip said, "Just close your eyes and enjoy."
Combine one cup of fresh ricotta cheese with the yolks of two eggs, diced capers, fresh thyme leaves, chopped dorsogna triple smoked ham, 1/3 cup of pizza cheese (mozzarella, parmesan and cheddar), salt and pepper.
Whisk up the two egg whites and fold into the mixture a third at a time until gently combined. Spoon into buttered ramekins and bake in the oven for 20 minutes at 180 degrees C.
Serve with a salad such as the Mediterranean salad pictured which includes mixed salad greens, marinated kalamata olives, olive oil, garlic, diced tomato, lemon juice, lemon zest and chopped parsley. Delicious!