Mini Roast Capsicum and Olive Baked Ricotta
Ingredients
- 250g fresh Australian ricotta
- 2 tablespoons grated Australian parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- Salt and freshly ground black pepper, to taste
- 1/2 red capsicum, roasted, skin and seeds removed, very thinly sliced
- 10 pitted kalamata olives, halved
- Extra virgin olive oil, for drizzling
