Name: Baked ricotta with char-grilled vegetables and salsa verde
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Salsa verde; 1 3/4 cup lightly packed fresh basil leaves; 2 cup lightly packed fresh flat-leaf parsley leaves; 2 clove garlic, crushed; 2 anchovy fillets, chopped; 2 teaspoon baby capers; 1 teaspoon finely grated lemon rind; 1/3 cup (80ml) extra virgin olive oil; 2 teaspoon lemon juice; 750 gram (1½ pounds) firm ricotta; 1 free-range egg; 1/4 cup (20g) finely grated parmesan; 1/4 cup chopped fresh chives; 1/4 teaspoon dried chilli flakes; 5 fresh bay leaves; 1 medium eggplant, cut lengthways into 5mm (¼-inch) slices; 2 medium red capsicums (bell peppers), cut into 8 thick slices; 2 medium zucchini, sliced thinly lengthways; 12 slice wholegrain sourdough bread

Baked ricotta with char-grilled vegetables and salsa verde

Served with grilled sourdough, this colourful dish makes a stunning, summery appetiser or lunch.

Ingredients

Salsa verde

1 3/4 cup lightly packed fresh basil leaves

2 cup lightly packed fresh flat-leaf parsley leaves

2 clove garlic, crushed

2 anchovy fillets, chopped

2 teaspoon baby capers

1 teaspoon finely grated lemon rind

1/3 cup (80ml) extra virgin olive oil

2 teaspoon lemon juice

750 gram (1½ pounds) firm ricotta

1 free-range egg

1/4 cup (20g) finely grated parmesan

1/4 cup chopped fresh chives

1/4 teaspoon dried chilli flakes

5 fresh bay leaves

1 medium eggplant, cut lengthways into 5mm (¼-inch) slices

2 medium red capsicums (bell peppers), cut into 8 thick slices

2 medium zucchini, sliced thinly lengthways

12 slice wholegrain sourdough bread

Method

1.To make salsa verde, process herbs, garlic, anchovy, capers, rind and half the oil until coarsely chopped. With motor operating, add remaining oil in a thin stream, processing until mixture is smooth. Transfer mixture to a small bowl, stir in juice; season to taste. Cover surface with plastic wrap.

2.Preheat oven to 180°C/350°F. Spray an 18cm (7¼-inch) springform pan with cooking oil spray; line base and side with baking paper.

3.Combine ricotta, egg, parmesan and chives in a large bowl; season. Spoon mixture into pan, level surface; sprinkle with chilli flakes and press bay leaves on top. Bake for 35 minutes or until puffed and centre is firm. Stand in pan for 5 minutes before transferring to a platter.

4.Spray vegetables and bread slices with cooking oil spray; season. Cook vegetables on a grill plate (grill or barbecue) over medium-high heat for 2 minutes each side or until charred and tender. Char-grill bread for 1 minute each side or until lightly charred.

5.Serve baked ricotta with vegetables, bread and salsa verde.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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