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Roasted capsicum with anchovies and ricotta
Roasted capsicum with anchovies and ricotta
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Prep Time:
25 minutes
Cook Time:
4 minutes
Total Time:
29 minutes
Craft a stunning cheese board with tangy marinated bell peppers, rich creamy cheese, and crunchy artisan bread.
Ingredients:
  • 3 red capsicums, hlaved
  • 3 yellow capsicums, halved
  • 3 garlic cloves, thinly sliced
  • 82.50 ml oregano leaves
  • 50g packet marinated white anchovies (see note)
  • 80ml olive oil
  • 250g caciotta (see note) or baked ricotta (see note)
  • Grilled Italian bread, to serve
Instructions:
  • Preheat the grill on high heat. Grill the capsicum with the skin-side up for 3-4 minutes, or until the skin blisters and blackens. Transfer the capsicum to a plastic bag and let it sit for 10-15 minutes. Remove the capsicum from the bag once it's cool enough to handle, then peel off and discard the skin. Slice the capsicum into 2cm strips. In a bowl, mix the capsicum with garlic, oregano, anchovies, and oil. Season with salt and pepper, then toss everything together until well combined.
  • Place vibrant capsicum slices alongside creamy cheese on a beautiful platter, and pair with warm grilled bread for a delightful presentation.

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