Cooking for me, is never about fancy ingredients or rich, complicated recipes. I cook and post recipes that are simple to make and easy to impress. Such as this baked ricotta with red hot cherry peppers.
A couple days ago I was wondering what to do with red hot cherry peppers. As I was debating whether to use them in pickle, my daughter said she wanted to eat them with cheese instead. Now, whenever I use cheese with peppers (usually bell peppers) they are either stuffed or made in an Indian style sabzi. A search on google showed recipes of hot cherry peppers stuffed with goat cheese and sliced meat or marinated in brine, that you often see in gourmet food shops. I was looking for something different. Then one image struck with me inspiration. She has used halved cherry tomatoes and peppers on a baguette with cheese. I sometimes bake cheese with herbs to serve alongside crackers and baguette. So based on both the recipes I created this beautiful appetizer. It is delicious served warm or cold, with crackers or toasted bread.
I love ricotta cheese. It’s amazing how it’s milky and fresh taste works wonder in sweet and savory dishes. When ricotta cheese is baked, its flavor deepens and its texture becomes firmer and tastes best when served slightly warm or at room temperature. For this recipe I used Bari ricotta with 75% moisture. It was mixed with Parmesan cheese to add a delectable touch of sharpness.
Red hot cherry peppers are so named because of their resemblance to cherries. They are thick fleshed peppers with a mild sweet taste. They are really quite delicious whether you eat raw or pickled. I haven’t removed the seeds in this recipe since they don’t carry a lot of heat but some cherry peppers are hotter than others. If you are someone who can’t tolerate even a slight heat, you should remove the seeds and veins, this will reduce the spiciness or you can leave in some seeds for medium heat. Speaking of hot, when you are working with chilies, please be aware not to touch your face, especially your eyes. Its always best to wear latex gloves.
These red hot cherry peppers not only looks beautiful but they also add loads of flavor, and a nice splash of color, to salads or sandwiches. Try some today and you will be in for a treat!
Ingredients
- 500 g ricotta cheese
- 1/4-1/3 cup grated parmesan cheese
- 1 1/2 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1 tbsp lemon juice
- 2-3 tbsp olive oil
- 4-6 cherry hot peppers, thickly sliced
- 5-8 cherry tomatoes, halved
- shredded basil
- 1/2 lemon to serve
- crackers, bagel chips or baguette to serve
Instructions
- Place the ricotta in a sieve, lined with cheesecloth.
- Cover with plastic wrap and leave overnight in the refrigerator to drain.
- Preheat the oven to 350°F. Grease a 5" spring form pan with oil and line the bottom with parchment paper.
- Place ricotta and parmesan cheese in a bowl and stir to combine.
- Transfer ricotta mixture to the prepared pan and press firmly. Brush with olive oil.
- Place on a baking sheet and bake for 30 minutes or until golden brown on sides. For last 30 sec, put under the broiler for a golden top.
- Let the tin cool before you take out.
- While the cheese is baking, heat the olive oil in a pan over medium heat.
- Add in garlic and cherry hot peppers. cook until slightly soft.
- Add cherry tomatoes, saute shaking the pan frequently until skin begin to wrinkle.
- Remove from heat, stir in basil and lemon juice.
- Place the whole baked ricotta on a platter, spoon cherry peppers and tomatoes on top.
- Serve with baguette, crackers or bagel chips.
easyfoodsmith
Beautiful and fresh…thats what came instantly to my mind as I laid my eyes on that plate. I don’t mind it as a stuffing for making parathas.
Choc Chip Uru
Oooh adding a bit of a kick to ricotta? I like that idea 😀
This looks like a delicious dish!
Cheers
Choc Chip Uru
Kitchen Belleicious
i have never done my ricotta like that before. I didn’t know I could. I can’t wait to try this ! Seriously i can’t wait!
Bam's Kitchen
Your baked Ricotta dish looks amazing and so perfect for a fun appetizer.
Anupama
Hi Balvinder
What a splendid recipe! would love to try this out!
thanks for visiting my blog too and leaving such inspiring comments:) I mentioned the haunting presence of your recipe images in my mind and my subconscious visits;) well here I am in person!
have a good weekend
Anu
Monica
I’m with you – simple and tasty food is where it’s at! : ) The appetizer looks so pretty with all those colors and makes such a great dish for a crowd. I like how you can spin it and use it in a sandwich or salad, too.
Pattie
This post was highlighted at the top of your blog today despite the fact that it’s over 10 years old. I hadn’t seen it previously, and it looks delicious. I also like the look of your cherry pepper plant. I’m planning my garden at the moment, and I think I need to try to grow these.