This dish is really easy, and you can change the flavours depending on what you have in the fridge or the cupboard. It's also quite light and after a weekend of some serious eating, it was just what I needed. If you like olives and capers, throw a handful of each into the mixture. I had some olive salt that had been sitting in the cupboard for ages, so used that instead of regular salt. You could also throw in some baby spinach leaves when it comes out of the oven and let the heat in the dish wilt it, rather than serving it with a side salad.
For something a bit different, you could even serve this as an entree or nibble at a party with fresh slices of baguette or crackers, although you would need to cut the capsicum and tomato into smaller pieces so that your guests didn't make a complete mess!
When you don't have the time to make up something fancy, but you want a tasty lunch or light dinner, then this is perfect. I hope you like it.
Baked Ricotta With Capsicum And Tomato
1/4 cup olive oil
500g fresh ricotta, cut into 4 wedges
Salt and pepper to taste
1/2 a punnet of cherry tomatoes, cut in half
1 red capsicum, roasted and chopped into bite sized pieces
1 yellow capsicum, roasted and chopped into bite sized pieces
4 sprigs of thyme
A sprinkle of chilli flakes, or to taste
Crusty bread, to serve
Preheat oven to 200 degrees.
Pour half the oil into an oven proof dish and then arrange the ricotta wedges in a single layer on top.
Season with salt and pepper.
Scatter the tomatoes and chopped capsicum over the ricotta. Season to taste.
Drizzle with more of the oil and top with the thyme and chilli flakes.
Bake for about 25 minutes or until the ricotta is starting to turn golden around the edges.
Remove from the oven, drizzle with the remaining oil and season further, if you like.
Serve with crusty bread and a light leafy salad.