Name: Roasted capsicum pashka
Prep time: 390 min
Total time: 390 min
Yield: 1
Ingredients: 200g cream cheese; 250g ricotta cheese; 1 red capsicum, roasted, seeds removed, finely diced; 8 semi-dried tomatoes, chopped; 40.00 ml chopped fresh chives; 20.00 ml chopped basil, plus a few extra extra leaves; 62.50 ml pitted kalamata olives, chopped; 36.40 gm olive oil; Crostini or crackers, to serve

Roasted capsicum pashka

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Prep Time:
390 minutes

Cook Time:

Total Time:
390 minutes

Elevate your Easter meal with a rich and creamy dish paired with roasted bell peppers.

Ingredients:

200g cream cheese
250g ricotta cheese
1 red capsicum, roasted, seeds removed, finely diced
8 semi-dried tomatoes, chopped
40.00 ml chopped fresh chives
20.00 ml chopped basil, plus a few extra extra leaves
62.50 ml pitted kalamata olives, chopped
Crostini or crackers, to serve

Instructions:

Line six 7cm terracotta plant pots with muslin or six 125ml dariole moulds with plastic wrap.
In a large bowl, combine cream cheese, ricotta (pressed through a sieve), 3/4 of the chopped capsicum, tomato, chives, basil, and half of the olives. Season to taste and mix well. Spoon the mixture into molds, pressing down firmly. Cover, refrigerate overnight, then enjoy your delicious creation.
Combine the capsicum and olives with half of the oil and a handful of fresh basil leaves. Season generously with salt and pepper.
When it's time to enjoy, invert pashkas onto plates, top with capsicum mixture, finish with a drizzle of remaining oil, and serve alongside crostini or crackers.

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