Red and yellow pepper baked ricotta served with a spicy salsa
Ingredients
Baked ricotta
- ½ yellow pepper, seeded and diced
- ½ red pepper, seeded and diced
- 4 piquanté peppers, finely chopped
- 500g ricotta
- salt and freshly ground black pepper, to taste
Salsa
- 375ml (1½ cup) mixed baby tomatoes, quartered
- ¼ red onion, finely diced
- 45ml (3 tbsp) fresh coriander leaves
- 45ml (3 tbsp) sweet chilli sauce
- salt and freshly ground black pepper, to taste
- toasted bread, to serve
Instructions
1
Preheat the oven to 180°C. For the ricotta, mix the peppers and ricotta and season. Press the mixture into a greased loose-bottom cake tin. Bake for about 25 – 30 minutes.
2
For the salsa, toss all the ingredients together.
3
Slice the baked ricotta, top with the salsa and serve with the toast on the side.
TO DRINK: Savanna cider.
