BAKED RICOTTA WITH CAPSICUM, SUN-DRIED TOMATOES AND PARSLEY

Ingredients:
Ricotta cheese - 1 kg
Eggs - 4 (lightly beaten)
Red capsicum - 1
yellow capsicum - 1
Sun-dried tomatoes - 10
Fresh flat leaf parsley leaves - 2 tbsp
Sea salt and freshly cracked black pepper to taste

Method:

•  Combine ricotta and eggs, then season. Pour tthe ricotta mixture into a non stick cake tin,
• Bake at 180 C for 35 minutes. Allow to cool before turning out onto a plate.
• Grill capsicum until  skin blackens and blisters.
• Place in a plastic bag to cool. Once cooled, peel, deseed and quarter.
• Top baked ricotta with the capsicum, tomatoes and parsley; servve in wedges.