Baked Ricotta Timbales

Baked Ricotta Timbales

0:15 To Prep
0:25 To Cook
4 Servings
Average Rating
Difficulty Medium

Bite sized entrees


  • 700g Ricotta
  • 2 Tbs Olive oil
  • 1/2 tsp salt and pepper
  • 2 tsp fresh oregano, chopped
  • 2 red capsicum, roasted, skinned and seeded
  • 100g pesto

Step 1

Preheat the oven to 180C (170C fan forced).

Step 2

In a food processor, combine ricotta, oil, salt and pepper and oregano. Process for 20 seconds or until well combined.

Step 3

Roughly chop capsicum and divide equally between cups in Mini Muffin.

Step 4

Spoon 1 teaspoon full of pesto over the capsicum. Then fill with ricotta mixture 1/2 full.

Step 5

Smooth top of mixture so that it bakes evenly.

Step 6

Bake for 20 minutes or until golden brown and firm to the touch.

Step 7

Allow to cool in pan.

Step 8

Serve with salad and crusty bread.



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