Baked Ricotta With Caponata

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

The ingredient of Baked Ricotta With Caponata

• 500g fresh ricotta
• 1 3 cup 25g finely grated parmesan
• 1 egg
• grilled bread to serve
• fresh oregano to serve
• 2 tbsp 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 tbsp salted capers rinsed drained
• 3 tbsp chopped pitted kalamata olives
• 2 tbsp finely chopped basil leaves
• 1 tbsp balsamic vinegar

The Instruction of baked ricotta with caponata

• preheat oven to 180u00b0c 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
• 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

Nutritions of Baked Ricotta With Caponata

fatContent: 206 257 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 75 milligrams cholesterol

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