Home » Recipes » Red and yellow pepper baked ricotta served with a spicy salsa

Red and yellow pepper baked ricotta served with a spicy salsa

Name: Red and yellow pepper baked ricotta served with a spicy salsa
Cook time: 1 h
Yield: 4 - 6
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

January 19, 2012 (Last Updated: January 11, 2019)

Red and yellow pepper baked ricotta served with a spicy salsa recipe

Print Recipe

Red and yellow pepper baked ricotta served with a spicy salsa

Serves: 4 - 6

Cooking Time: 1 hour

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

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.

For the salsa, toss all the ingredients together.

Slice the baked ricotta, top with the salsa and serve with the toast on the side.

TO DRINK: Savanna cider.