5 Ricotta with Capsicum, Black Olives, Capers & Basil


Preparation info

  • Difficulty


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

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Combine 1 large roasted, peeled, seeded and chopped red capsicum (pepper) with 1 tablespoon of extra virgin olive oil and 1 teaspoon of red wine vinegar. Add 1 teaspoon of capers, 4 halved black olives and a small handful of chopped basil. Spread the bruschetta with fresh ricotta, then top with a little of the capsicum mixture.