Baked Ricotta with Roasted Sweet Red Pepper Salad

The word ‘ricotta’ means, ‘re-cooked’, a reference to the fact that this moist fresh cheese is made from the leftover whey after stretched-curd cheeses such as mozzarella or provolone are produced.

Serve as an appetiser to a main meal or as a light luncheon.

Ingredients:

200g ricotta cheese

30ml grated parmesan cheese

1 egg, lightly beaten

5ml coarsely chopped fresh sage

3 fresh bay leaves, coarsely chopped

2 medium sweet red peppers

2 medium sweet yellow peppers

250 mixed young salad leaves

60ml balsamic vinegar

15ml olive oil

15ml honey

Method:

Preheat the oven to 160˚C (moderately slow).

Oil 8 holes of a 12-hole non-stick muffin pan. Combine ricotta, parmesan and eggs in a small bowl. Divide this mixture between the prepared holes in the muffin pan; sprinkle with combined herbs.

Place muffin pan in a large baking dish; add enough boiling water to come halfway up the side of the pan.  Bake the cheese, uncovered, in a moderately slow oven for about 30 minutes or until set. Stand for 10 minutes before turning out the ricotta.

Meanwhile, quarter the peppers; remove and discard the seeds and membranes. Roast under the grill or in a very hot oven, skin side up, until skin blisters and blackens. Place the pepper pieces in a bowl and cover with cling film for 5 minutes. It should now be possible to peel away the skin quite easily. Slice the pepper pieces thickly.

Place the peppers and salad leaves in a large bowl with the combined remaining ingredients. Divide the salad among serving plates, and top with the baked ricotta.