Name: Baked ricotta with caponata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Cuisine: european
Ingredients: 500g fresh ricotta; 25g parmesan; 1 egg; Grilled bread, to serve; Fresh oregano, to serve; 36.40 gm olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 red & 1 yellow capsicum, roasted, peeled (or 350g roast capsicum pieces), chopped; 40.00 ml salted capers, rinsed, drained; 60.00 ml chopped pitted kalamata olives; 40.00 ml finely chopped basil leaves; 20.00 ml balsamic vinegar

Baked ricotta with caponata

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Elevate your special occasions with colorful caponata topped baked ricotta.

Ingredients:

500g fresh ricotta
25g parmesan
1 egg
Grilled bread, to serve
Fresh oregano, to serve
36.40 gm olive oil, plus extra to drizzle
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red & 1 yellow capsicum, roasted, peeled (or 350g roast capsicum pieces), chopped
40.00 ml salted capers, rinsed, drained
60.00 ml chopped pitted kalamata olives
40.00 ml finely chopped basil leaves
20.00 ml balsamic vinegar

Instructions:

Preheat your oven to 180°C. Grease and line a 1L loaf pan. Combine cheeses with egg and season to perfection. Press the mixture into the pan, cover it loosely with baking paper, and bake for 50 minutes or until set. Allow it to cool for 5 minutes before turning it out onto a plate.
In a deep frypan over medium heat, heat oil. Sauté onion and garlic for 3-4 minutes until soft. Add capsicum, capers, and olives and cook for 5 minutes. Stir in basil and balsamic, season, and let cool. Cut ricotta into 6 cubes. Serve warm or cold with caponata, a drizzle of olive oil, oregano leaves, and bread.

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