Bite sized entrees
Preheat the oven to 180C (170C fan forced).
In a food processor, combine ricotta, oil, salt and pepper and oregano. Process for 20 seconds or until well combined.
Roughly chop capsicum and divide equally between cups in Mini Muffin.
Spoon 1 teaspoon full of pesto over the capsicum. Then fill with ricotta mixture 1/2 full.
Smooth top of mixture so that it bakes evenly.
Bake for 20 minutes or until golden brown and firm to the touch.
Allow to cool in pan.
Serve with salad and crusty bread.