• 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

    1

    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.

    2

    For the salsa, toss all the ingredients together.

    3

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

    TO DRINK: Savanna cider.

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