THE DAIRY KITCHEN
Mini Roast Capsicum and Olive Baked Ricotta
By THE DAIRY KITCHEN
Makes
20
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
These tiny baked ricotta tartlets can be made ahead and will elevate any charcuterie board.
Ingredients
250g fresh ricotta2 tablespoons grated parmesan cheese
2 tablespoons chopped flat leaf parsley
salt and freshly ground black pepper, to taste
1/2 red capsicum, roasted, skin and seeds removed, very thinly sliced
10 pitted kalamata olives, halved
extra virgin olive oil, for drizzling
Handy Tips
These tiny tarts can be served warm, or can be refrigerated for a few days - making them perfect for make-ahead entertaining (or snacking)!
Method
- Combine ricotta, parmesan, parsley and seasonings. Press into 12 lightly greased mini muffin pans. Press 1 strip of capsicum and an olive into each mini ricotta.
- Lightly drizzle with oil and bake at 200°C for 10-12 minutes until golden around the edges. Cool in try for a few minutes before removing to a wire rack, to cool. Serve warm or cool garnished with basil leaves.
