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Layered baked ricotta with capsicum & peppercorn paste
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Ingredients:
  • 500g (1/4 wheel) fresh full-fat or reduced-fat ricotta
  • Olive oil, to grease
  • Pinch of salt
  • 2 tsp drained bottled green peppercorns
  • 50g bottled sun-dried red capsicums in oil, drained well on paper towel
  • 1 small garlic clove, crushed
  • 1 tsp red wine vinegar
Instructions:
  • Drain the ricotta overnight as directed for the baked marinated ricotta recipe in the related recipe section.
  • Place an oven rack in the upper half of the oven. Preheat the oven to 200°C. Use a shallow ovenproof dish (approximately 2cm deep) slightly bigger than the ricotta wedge. Brush the dish with olive oil to coat lightly.
  • Create the capsicum & peppercorn paste by crushing peppercorns with a knife blade and placing them in a small bowl. Finely chop sun-dried capsicums and add them to the peppercorns. Mix in garlic, oil, vinegar, and salt until well combined.
  • Cut the ricotta in half horizontally, spread the paste on the bottom layer, and then top with the second ricotta layer.
  • Carefully lift the ricotta from the tray using an egg lifter or spatula, making sure not to pick up any of the wet paper towel. Place the ricotta in the greased dish. Drizzle with extra virgin olive oil and sprinkle with salt. Bake in a preheated oven for 25 minutes until the edges are golden brown. Then, lower the oven temperature to 160°C and continue baking for an additional 30 minutes, basting once with the oil in the dish, until the ricotta is lightly browned and sizzling.
  • Take the ricotta out of the oven and let it rest for 15 minutes if serving warm. Or, let it cool to room temperature for about 2 hours. For storage, cover with plastic wrap and refrigerate for up to 1 week. Before serving, remove from the fridge 20 minutes prior.

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