INGREDIENTS
2 each large red and yellow capsicums
10 small vine tomatoes, halved
olive oil
1 tablespoon finely chopped rosemary
sugar
Salsa Rustica
1/3 cup olive oil
2 tablespoons red or white wine vinegar
2 cloves garlic, crushed
¼ cup packed basil leaves
¼ cup finely chopped celery
½ small red onion, finely chopped
2 tablespoons capers
¼ cup chopped black olives
sea salt and freshly ground pepper
To serve
1 whole ricotta (I used Clevedon Valley Buffalo Company)
grilled bread or crostini
METHOD
Preheat the oven to 200˚C.
Salsa: Put the olive oil, vinegar, garlic and basil in a food processor and process until smooth.
Tip into a bowl and stir in the remaining ingredients. Season.
Place the capsicums in a roasting dish and roast until tender but not falling apart. Cover loosely with a tea towel and leave for 30 minutes.
Put the tomatoes cut side up on a lined baking tray. Drizzle with a little olive oil then top with a pinch of rosemary and sugar. Season generously. Roast for 40 minutes until they have started to shrivel and are well cooked but not totally collapsing. Cool.
Peel and seed the capsicums and cut into strips.
To serve: Place the ricotta on a small plate and spoon over a little salsa.
Arrange the capsicums and tomatoes on a serving platter and spoon over the remaining salsa.
Spread some ricotta on the grilled bread and top with tomato and capsicums.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!