1 large
red capsicum (pepper), cut into quarters and seeded
750g low
fat ricotta cheese
1 egg
6 slices
wholegrain bread
Pesto
2 tbsp
pine nuts
100g basil
2 garlic
cloves
2 tbsp
good quality olive oil
2 tbsp
finely grated fresh
Parmesan
cheese
Method :
Preheat the
oven to 350F, Gas 4. Lightly grease six Texas (large) muffin holes. Cook
the capsicum, skin side up, under a hot grill (broiler) for 5-6 minutes,
or until the skin blackens and blisters. Place in a bowl and cover with
plastic wrap with cool enough to handle. Peel off the skin and slice the
flesh into 2cm (3/4") wide strips. To make the pesto, place the pine
nuts, basil and garlic in a food processor and process for 15 seconds,
or until finely chopped. While the processor is running add the oil in a
continuous thin stream, then season with salt and freshly ground
black pepper. Stir in the Parmesan. Mix the ricotta and egg until well
combined. Season with salt and freshly ground black pepper. Divide the
capsicum strips among the muffin holes, top with 2 teaspoons pesto and
spoon in the ricotta mixture. Bake for 35-40 minutes, or until the
ricotta is firm and golden. Cool, then remove from the muffin holes.
Toast the bread slices and cut them into fingers. Serve with the baked
ricotta and a dollop of the remaining pesto on the side.
