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Tapas Vegetarian Mediterranean Quick Shareable Summer Appetizers

Tapas are always a good idea. Whether you’re hosting friends or simply want a tasty evening with the family, these roasted pepper bites with ricotta and basil set the tone immediately. Lay them on small tapas bowls on the table and let everyone help themselves. Quick to prepare, maximum flavour.

x_ckl_recipe_markerRoasted pepper bites with ricotta and basil These roasted pepper bites with creamy ricotta and fresh basil are the perfect start to a cosy evening. Quick to make, beautiful to serve and delicious to enjoy together. How to make roasted pepper bites with ricotta and basil? Tapas / Appetizers Mediterranean 4 personen 10 min 25 min 5 min 40 min

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.

Tapas Vegetarian Mediterranean Quick Shareable Summer Appetizers 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 Oven or grill Baking sheet Parchment paper Mixing bowl Spoon Garlic press Grater Cuencos para tapas cuencos-para-tapas Rallador rallador Bandejas de horno bandejas-de-horno Tablas de tapas tablas-de-tapas Cuencos pequeños Delirio ø 13 cm / 500 ml - 6 piezas Cosy & Trendy Cosy & Trendy ["Cuenco pequeño"] Cuencos pequeños Cosy & Trendy Streetfood ø 12 cm / 270 ml - 10 piezas Cosy & Trendy ["Cuenco pequeño"] Cuencos Cosy & Trendy Streetfood ø 16 cm / 700 ml - 10 unidades Cosy & Trendy ["Cuenco"] Tabla de quesos con miel, nueces y mermelada de higos foodies-kaasplank-met-honing-walnoten-en-vijgenjam Margherita de 5 Ingredientes foodies-5-ingredienten-margherita Ensalada de cuscús con verduras asadas, granada y feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta Bocados de chorizo y dátil con manchego y miel foodies-chorizo-dadel-hapjes-met-manchego-en-honing

Receta

Roasted pepper bites with ricotta and basil

These roasted pepper bites with creamy ricotta and fresh basil are the perfect start to a cosy evening. Quick to make, beautiful to serve and delicious to enjoy together.

Pandilla	Tapas / Appetizers
Cocina	Mediterranean
Porciones	4 personen

Tiempo de preparación

Tiempo de preparación	10 min
Tiempo de horneado	25 min
Endurecer mínimo.	5 min
Total	40 min

Materiales necesarios

Oven or grill
Baking sheet
Parchment paper
Mixing bowl
Spoon
Garlic press
Grater

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

How to make roasted pepper bites with ricotta and basil?

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.

Modo cocina Evita que la pantalla se apague

Serve these pepper bites in pretty bowls on the table so everyone can reach them easily. Small bowls are ideal for this kind of tapas moment. They keep the bites warm, look well presented and instantly make your table feel festive. Taste, share and enjoy.

Want to vary it? Swap the ricotta for feta for a saltier character, or add some chili flakes to the ricotta mixture for a spicy twist. This recipe also works perfectly with grilled courgette or aubergine as a base. In short: endlessly adaptable to your taste.

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