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Mini Roast Capsicum and Olive Baked Ricotta

Mini Roast Capsicum and Olive Baked Ricotta
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Recipe by: The Dairy Kitchen
dairy.com.au
Average: 3.5 (4 votes)
642 Collected
Difficulty
Easy
Category
Cuisine
-
Makes:  20 appetisers
Serves:  party (20 or more)

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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.

Reviews for Mini Roast Capsicum and Olive Baked Ricotta

3.5
Average: 3.5 (4 votes)