Mini Roast Capsicum and Olive Baked Ricotta
Makes:  20 appetisers
Serves:  party (20 or more)
Average: 3.4 (5 votes)
Difficulty:
Cuisine:
Saved:
644
Recipe by: The Dairy Kitchen
The perfect little bites to get the party started! Baking ricotta is really easy and these appetisers are great for Christmas, BBQs and any cocktail party as they won't drip and are easy to eat.
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Mini Roast Capsicum and Olive Baked Ricotta
Ingredients:
Mini Roast Capsicum and Olive Baked Ricotta
Method:
Mini Roast Capsicum and Olive Baked Ricotta
  1. Combine ricotta, parmesan, parsley and seasonings. Press into 12 lightly greased mini muffin pans. Press 1 strip of capsicum and an olive into each mini ricotta.
  2. Lightly drizzle with oil and bake at 200°C for 10-12 minutes until golden around the edges. Cool on a wire rack before garnishing with basil leaves and serving.
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