Baked ricotta with caponata

Special occasions require special food and this baked ricotta with colourful caponata fits the bill.

• 500g fresh ricotta
• 1/3 cup (25g) finely grated parmesan
• 1 egg
• Grilled bread and fresh oregano, to serve

Caponata

• 2 tablespoons olive oil, plus extra to drizzle
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red & 1 yellow capsicum, roasted, peeled (or 350g roast capsicum pieces), chopped
• 2 tablespoons salted capers, rinsed, drained
• 3 tablespoons chopped pitted kalamata olives
• 2 tablespoons finely chopped basil leaves
• 1 tablespoon balsamic vinegar

Energy 863kJ	Fat saturated 6.00g
Fat Total 16.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 5.00g	Dietary Fibre 1.00g
Protein 11.00g	Cholesterol 75.00mg
Sodium 275.83mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Grease and line a 1L loaf pan. Mix cheeses well with egg and season. Press into pan, cover loosely with baking paper, then bake 50 minutes or until firm. Cool 5 minutes, then turn out.

2. Step 2

   Meanwhile, for caponata, heat oil in a deep frypan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until soft. Add capsicum, capers and olives and cook, stirring, for 5 minutes. Stir in basil and balsamic, then season and cool. Cut ricotta into 6 cubes then serve warm or cold, with caponata, extra olive oil, oregano leaves and bread.

The ricotta keeps for 2-3 days in the fridge.