Baked ricotta with avocado

Versatile recipes such as this antipasto favourite don’t like to be pigeon-holed – herb and chilli-flecked baked ricotta can be served as breakfast, brunch, lunch or supper. The richly sweet and smoky compote is an excellent foil for the creamy cheese.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 20–25 MINUTES

500g (1lb2oz) ricotta cheese, drained

2 tablespoons finely grated pecorino or parmesan cheese

1 red chilli, seeded and finely chopped

2 tablespoons chopped basil

2 eggs, lightly beaten

extra virgin olive oil, to oil and drizzle

4 thick slices sourdough bread, toasted

2 ripe avocados, sliced

1 bunch rocket (arugula)

For the capsicum compote

3 red capsicums (peppers)

3 long red chillies

1 red onion, halved and thinly sliced

2 tablespoons olive oil

1 garlic clove, crushed

1 tablespoon light brown sugar

3 tablespoons sherry vinegar

a pinch of sweet smoked paprika

To make the compote, blacken the capsicums and chillies over a gas flame or under a very hot grill (broiler), turning with tongs every minute or so until charred all over. Transfer to a bowl, cover with plastic wrap and set aside for a few minutes. Scrape the blackened skin from the capsicums and chillies, halve them and scrape out the seeds. Roughly chop the flesh and set aside.

Gently fry the onion in the olive oil until softened then reduce the heat and add the garlic and chopped capsicums. Cook for 5 minutes more then add the sugar, vinegar and paprika and cook until caramelised. Spoon into a sterilised jar and chill until needed.

Preheat the oven to 190°C (375°F/Gas 5). Beat the drained ricotta, pecorino or parmesan, chilli, basil and eggs together and season with plenty of freshly ground black pepper and a little salt. Lightly oil 4 x 180ml (6floz) ovenproof ramekins or a small ovenproof dish and fill with the ricotta mixture. Bake for 20 minutes if using individual ramekins or about 25 minutes if using a single dish. Set aside to rest for a few minutes before running a knife around the edge of the dish and turning out.

Squish the baked ricotta onto the toasted sourdough, drizzle with olive oil and accompany with slices of avocado, rocket and capsicum compote.