Baked ricotta with avocado

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

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.


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


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.