Recipes
Preparation
Combine cheeses egg and pepper in a bowl until well blended. Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable. Cook on Medium (50%) a further 2½ minutes.
Remove and stand whilst cooking the capsicum.
Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes. Stand for 5 minutes then peel away skin and discard. Slice capsicum.
Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.
Baked Ricotta with Roast Capsicum
Ingredients
200g low fat ricotta cheese
2 tbs fresh and finely grated parmesan cheese
1 egg, lightly beaten
Pepper to taste
2 tsp fresh sage, chopped
1 medium red capsicum, cored, with seeds discarded
Mesclun
Black olives
Sliced salami for serving
Preparation:
Combine cheeses egg and pepper in a bowl until well blended. Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
Serves 4