Roasted capsicum with anchovies and ricotta

Tasteful Roasted capsicum with anchovies and ricotta Recipe

Create a beautiful cheese platter with marinated capsicum, creamy cheese and crusty bread.
Roasted capsicum with anchovies and ricotta
Prep Time : 0:25 | Cook Time : 0:04 | Total Time : 0:29 | Serving : 6 person.


  • 3 red capsicums, hlaved

  • 3 yellow capsicums, halved

  • 3 garlic cloves, thinly sliced

  • 1/3 cup oregano leaves

  • 50g packet marinated white anchovies (see note)

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

  • 250g caciotta (see note) or baked ricotta (see note)

  • Grilled Italian bread, to serve


  • Step 1

    Preheat grill to high. Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for about 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Place capsicum in a bowl with garlic, oregano, anchovies and oil. Season, then toss well to combine.

  • Step 2

    Arrange capsicum and cheese on a platter, then serve with grilled bread.

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