Name: 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

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

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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.
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.

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.
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.

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.
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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