Baked Ricotta and Red Capsicum with Pesto Recipe

Baked Ricotta and Red Capsicum with Pesto Recipes

Ingredients :

1 large red capsicum (pepper), cut into quarters and seeded

750g low fat ricotta cheese

1 egg

6 slices wholegrain bread


2 tbsp pine nuts

100g basil

2 garlic cloves

2 tbsp good quality olive oil

2 tbsp finely grated fresh

Parmesan cheese

Method :

Preheat the oven to 350F, Gas 4. Lightly grease six Texas (large) muffin holes. Cook the capsicum, skin side up, under a hot grill (broiler) for 5-6 minutes, or until the skin blackens and blisters. Place in a bowl and cover with plastic wrap with cool enough to handle. Peel off the skin and slice the flesh into 2cm (3/4") wide strips. To make the pesto, place the pine nuts, basil and garlic in a food processor and process for 15 seconds, or until finely chopped. While the processor is running add the oil in a continuous thin stream, then season with salt  and freshly ground black pepper. Stir in the Parmesan. Mix the ricotta and egg until well combined. Season with salt and freshly ground black pepper. Divide the capsicum strips among the muffin holes, top with 2 teaspoons pesto and spoon in the ricotta mixture. Bake for 35-40 minutes, or until the ricotta is firm and golden. Cool, then remove from the muffin holes. Toast the bread slices and cut them into fingers. Serve with the baked ricotta and a dollop of the remaining pesto on the side.

Serves 4 - 6

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