Baked Ricotta
Makes 6 large or 12 mini
1 large red capsicum, seeded & quartered
750g low fat ricotta cheese
1 egg
Pesto: (or use store-bought)
2Tbsp pine nuts
100g (2C) basil leaves
2 peeled garlic cloves
2Tbsp olive oil
2Tbsp Parmesan cheese
1. Grill capsicum, skin side up, under a hot grill for 5-6 minutes or until the skin blackens and blisters. Place in a bowl and cover with plastic wrap until cook. Peel off the skin and slice the flesh into 2cm wide strips.
2. While the capsicum is cooling you can make the pesto by placing pine nuts, basil leaves & garlic cloves in a food processor and processing for 15 seconds, or until finely chopped. While the processor is running, add olive oil in a continuous thin stream, and then season with salt & pepper. Stir through Parmesan cheese.
3. Preheat your oven to 180C and grease 6 large muffin holes (or 12 mini ones). Mix together ricotta cheese & egg until well combined. Season lightly with salt & pepper. Divide capsicum strips among the muffin holes, top with a dollop of pesto and fill with ricotta mixture. Bake for 35-40 minutes (less for mini ones), or until the ricotta is firm and golden. Cool, then unmould carefully using a blunt knife.
(Adapted from: Cool Food, Murdoch Books, 2002)
