Baked Ricotta and Red Capsicum with Pesto

[Guest guest]

Baked Ricotta and Red Capsicum with Pesto

 

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

1 3/4 cups ricotta cheese

1 egg

6 slices wholegrain bread

 

Pesto;

2 tbsps. pine nuts

1/4 cup basil

2 garlic cloves

2 tbsps. good quality olive oil

2 tbsps. finely grated fresh

parmesan cheese

 

Preheat the oven to 350 degrees. Lightly grease six Texas (large) muffin holes.

Cook the capsicum, skin side up, under a hot grill (broiler) for 5 TO 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 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 to 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 to 6.