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Mini Roast Capsicum and Olive Baked Ricotta

Makes 20


  • 250g fresh Australian ricotta
  • 2 tablespoons grated Australian 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
Download Recipe (PDF)


  1. 1. 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.
  2. 2. 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.


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