Roasted capsicum pashka

Cooking Vegetarian Roasted capsicum pashka

This creamy Easter dish is made extra special when combined with roasted capsicum.

Lables: Vegetarian Fish free Shellfish free
  1. Line six 7cm terracotta plant pots with muslin* or line six 125ml dariole moulds with plastic wrap.
  2. Place cream cheese in a large bowl and press ricotta through a sieve into the bowl. Add 3/4 of the chopped capsicum, plus tomato, chives, chopped basil and half the olives. Season and stir to combine. Spoon into moulds, pressing down well. Place on a tray, cover and refrigerate overnight.
  3. Mix reserved capsicum and olives with half the oil and some extra basil leaves. Season with salt and pepper.
  4. When ready to serve, turn pashkas out onto plates, spoon over capsicum mixture, drizzle with remaining oil and serve with crostini or crackers.

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200g cream cheese
250g ricotta cheese
1 red capsicum, roasted, seeds removed, finely diced
8 semi-dried tomatoes, chopped
2 tbsp chopped fresh chives
1 tbsp chopped basil, plus a few extra extra leaves
1/4 cup pitted kalamata olives, chopped
2 tbsp olive oil
Crostini or crackers, to serve

Adv

Autors
Preparation time
6:30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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