Wednesday, June 24, 2009

Baby Capsicums Stuffed with Pesto di Rucola and Ricotta

A sucker for miniatures from dogs to dolls as well as fruit and veggies, I spied some tiny baby capsicums at the market last week. I took them home formulating ideas of how to stuff them, as I wanted to keep them whole and came up with this recipe. The baby caps present beautifully as canapés at a cocktail party or plated appetisers for a dinner party, involving hassle free preparation.

Preparation time: 5 minutes
Cooking time: 25 -30 minutes

Ingredients: 6 baby capsicums; 100 g Ricotta cheese; 100 g Pesto di rucola (follow the link for the recipe)

Method: Pre-heat oven to 180 degrees C. Combine pesto di rucoula and ricotta cheese thoroughly in a bowl. Slice the top of the capsicums, de-seed them and stuff them with the cheese mixture, filling to the top. Line a baking tray with foil and lay on capsicums, with the capsicum tops as well, to use as lids later. Bake for approximately 25-30 mins until the capsicums are roasted and the cheese mixture is becomes set. Serve with or without capsicum lids depending on desired presentation.

Planning a party? Looking for some stylish canapés to serve?

Try my Brie-Bacon Pastry Rounds

or Sweet Pork or Citrus Scallop Dim Sums


Ashwin said...


I came across the link to your blog from (I too am a regular member there).

May I recommend two links that might be of interest to you:

Its a blog from one more burrper. I might say its a pretty good read

Feast for the eyes

MEGalomaniac said...

Thanks for the links! Am a regular at foodgawker, will def check the other one out soon!

Hope to see you back at MEGalomaniac soon! Cheers...