Roasted capsicum with anchovies and ricotta

Create a beautiful cheese platter with marinated capsicum, creamy cheese and crusty bread.

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

Source

3 red capsicums, hlaved

3 yellow capsicums, halved

3 garlic cloves, thinly sliced

1/3 cup oregano leaves

50g packet marinated white anchovies

1/3 cup extra virgin olive oil

250g caciotta or baked ricotta

Grilled Italian bread, to serve

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