Baked ricotta with avocado

Name: Baked ricotta with avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 garlic clove, crushed; 1 tablespoon light brown sugar; 3 long red chillies; 2 tablespoons olive oil; 500 g (1 lb 2 oz) ricotta cheese, drained; extra virgin olive oil, to oil and drizzle; 1 red onion, halved and thinly sliced; 2 eggs, lightly beaten; 2 tablespoons chopped basil; 1 red chilli, seeded and finely chopped; 2 tablespoons finely grated pecorino or parmesan cheese; 3 tablespoons sherry vinegar; 1 bunch rocket(arugula); 3 red capsicums (peppers); 4 thick slices sourdough bread, toasted; a pinch of sweet smoked paprika; 2 ripe avocados, sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Versatile recipes such as this antipasto favourite don’t like to be pigeon-holed – herb and chilli-flecked baked ricotta can be served as breakfast, brunch, lunch or supper. The richly sweet and smoky compote is an excellent foil for the creamy cheese.

Ingredients

500 g (1 lb 2 oz) ricotta cheese, drained
2

Lunch
Supper
Brunch
Breakfast
Vegetarian

Method

To make the compote, blacken the capsicums and chillies over a gas flame or under a very hot grill (broiler), turning with tongs every minute or so until charred all over. Transfer to a bowl, cover with plastic wrap and set aside for a few minutes. Scrape the blackened skin from the capsicums and chillies, halve them and scrape out the seeds. Roughly chop the flesh and set aside.

Gently