Mini Roast Capsicum and Olive Baked Ricotta Recipe | Legendairy

Mini Roast Capsicum and Olive Baked Ricotta


20
Easy
10 MINS
10 MINS

Ideal for entertaining, these darling little baked ricotta's topped with roasted capscium and olive will disappear very quickly.

INGREDIENTS

  • 250g fresh ricotta
  • 2 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

  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. 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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