Brunches Recipes - Baked Ricotta and Red Capsicum with Pesto

Ingredients

• 1 large red capsicum (pepper), cut into quarters and seeded

• 750 g (1 lb 10 oz) low-fat ricotta cheese

• 1 egg

• 6 slices wholegrain bread

Pesto

• 2 tablespoons pine nuts

• 100 g (2 cups) basil

• 2 garlic cloves

• 2 tablespoons good-quality olive oil

• 2 tablespoons finely grated fresh Parmesan cheese

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Method:

1. Preheat the oven to 180°C (350°F/ Gas 4). Lightly grease six Texas (large) muffin holes.

2. Cook the capsicum, skin-side up. under a hot grill (broiler) for 5-6 minutes, or until the skin blackens and blisters. Place in a bowl and cover with plastic wrap until cool enough to handle. Peel off the skin and slice the flesh into 2 cm (3/4 inch) wide strips.

3. To make the pesto: place the pine nuts, basil and garlic in a food processor and process for 15 seconds, or until finely chopped. While the processor is running add the oil in a continuous thin stream, then season with salt and freshly ground black pepper. Stir in the Parmesan.

4. Mix the ricotta and egg until well combined. Season with salt and freshly ground black pepper. Divide the capsicum strips among the muffin holes. top with 2 teaspoons pesto and spoon in the ricotta mixture.

5. Bake for 35-40 minutes, or until the ricotta is firm and golden. Cool, then remove from the muffin holes. Toast the bread slices and cut them into fingers. Serve with the baked ricotta and a dollop of the remaining pesto on the side.