Ricotta Toras with Marinated Capsicum

Send to a Friend

Download Recipe

Ingredients (Makes 4):

• 1/3 cup dried breadcrumbs, toasted

• 500g ricotta

• 1/2 cup grated Parmesan

• 1 tsp Beerenberg Crushed Garlic

• 200g marinated (sliced) roasted capsicum, drained

• 60g wild rocket, to serve

Method:

1. Preheat oven to 180C. Lightly grease four 10cm, loose -bottomed, non-stick tart pans and dust with breadcrumbs, shaking excess into a large bowl.

2. Place the ricotta in the large bowl with the remaining breadcrumbs, Parmesan and the Beerenberg Crushed Garlic, and season with salt and pepper. Press the mixture into the tart pans, place on a baking tray and bake for 20 minutes or until puffed and golden.

3. Divide the marinated capsicum between tarts and top with rocket to serve.