THE DAIRY KITCHEN
Mini Roast Capsicum and Olive Baked Ricotta
By THE DAIRY KITCHEN
Makes
20
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Ideal for entertaining, these darling little baked ricotta's topped with roasted capscium and olive will disappear very quickly.
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
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 on a wire rack before garnishing with basil leaves and serving.
