Sweet red capsicums are roasted until tender, then filled with juicy cherry tomatoes and a generous spoonful of ricotta and pesto. Simple, colourful and full of Mediterranean flavour, they make a beautiful side dish, starter or addition to a shared table.
INGREDIENTS
- 2 Tbsp Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil or Classic Extra Virgin Olive Oil
- 3 Red capsicums, halved and de seeded
- 1 tsp salt flakes
- 250g cherry tomatoes, halved
- ½ cup Ricotta
Pesto
- 4 Tbsp Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil or Classic Extra Virgin Olive Oil
- 1 Tbsp pinenuts, toasted
- 1 cup basil leaves
- ¼ cup parmesan
- Pinch black pepper
- ½ garlic clove
METHOD
- Pre heat oven to 200C. Line a baking tray with baking paper. Place the capsicum halves onto the tray cut side up. Drizzle with 1 Tbsp of oil and season with salt.
- Place the tray into the oven and roast capsicums for 40 mins.
- To make the pesto, place all ingredients except the oil into a blender or food processor. Blitz until finely chopped. While the motor is running slowly pour in the oil. Blitz until smooth.
- Once cooked fill each capsicum half with cherry tomatoes, dollops of ricotta, a drizzle of pesto and oil.
