The dish is best served hot, but it can also be baked up to 4 hours in advance and served at room temperature.
Preheat the oven to 220°C (425°F/Gas 7) and lightly grease a small roasting tin or dish. Reserve 2 tomato halves and place the rest in the tin, cut-sides up, then drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake the tomatoes for 7–10 minutes, or until they soften and start to collapse. Remove from the oven and set aside, but do not turn off the oven.
Meanwhile, place the pepper under a hot grill turning frequently for 4–5 minutes, or until blackened. Place the pepper in a plastic bag and set aside until cool enough to handle, then peel off the skin. Cut the pepper in half, discard the core and seeds, and cut into thin strips; set aside.
Cut the ricotta cheese in half horizontally. Remove the tomatoes from the tin. Place the bottom half of the ricotta, cut-side up, in the tin and season lightly with salt and pepper. Arrange the pepper strips on top, then the tomatoes, pressing down lightly. Drizzle with olive oil and top with the remaining ricotta, cut-side down.
Sprinkle with the Parmesan and drizzle with a little extra oil. Return to the oven and bake for 15 minutes, or until the cheese is hot and the top is golden. Top with the reserved tomato halves and a dash more pepper and serve.
- 2 tbsp extra virgin olive oil , extra for greasing
- 7 cherry tomatoes , ripe, cut in half
- 1 pinch salt
- 1 pinch black pepper , freshly ground
- 1 large red pepper
- 250g ricotta cheese , drained
- 15g parmesan cheese , grated
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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