Bocados de pimiento asado con ricotta y albahaca

Ingredientes

• 4 large pointed peppers (various colors)
• 200 g ricotta
• 1 garlic clove, pressed
• 3 tbsp olive oil, plus extra for drizzling
• 2 tbsp pine nuts, lightly toasted
• 1 tbsp runny honey
• Handful fresh basil leaves
• 30 g Parmesan, grated (optional)
• Salt and freshly ground pepper to taste

Preparación

1. 1

   Preheat the grill or oven to 220°C (convection 200°C).Halve the peppers lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet lined with parchment paper.Brush the peppers lightly with olive oil and season with salt and pepper. Roast them for 20 to 25 minutes in the oven until the edges are nicely caramelized and the flesh is tender.Meanwhile, mix the ricotta in a bowl with the pressed garlic clove, a pinch of salt, pepper and a drizzle of olive oil. Stir well until smooth and creamy.Remove the peppers from the oven and let them cool for a few minutes. Then spoon a generous dollop of the ricotta mixture into each pepper half.Garnish each bite with a pine nut, a basil leaf and a drizzle of honey. Optionally grate some Parmesan over for extra depth.Arrange the bites in bowls or small dishes and serve immediately. Put out some good bread to scoop up the ricotta.