2 each large red and yellow capsicums
10 small vine tomatoes, halved
1 tablespoon finely chopped rosemary
1/3 cup olive oil
2 tablespoons red or white wine vinegar
2 cloves garlic, crushed
¼ cup packed basil leaves
¼ cup finely chopped celery
½ small red onion, finely chopped
2 tablespoons capers
¼ cup chopped black olives
sea salt and freshly ground pepper
1 whole ricotta (I used Clevedon Valley Buffalo Company)
grilled bread or crostini
Preheat the oven to 200˚C.
Salsa: Put the olive oil, vinegar, garlic and basil in a food processor and process until smooth.
Tip into a bowl and stir in the remaining ingredients. Season.
Place the capsicums in a roasting dish and roast until tender but not falling apart. Cover loosely with a tea towel and leave for 30 minutes.
Put the tomatoes cut side up on a lined baking tray. Drizzle with a little olive oil then top with a pinch of rosemary and sugar. Season generously. Roast for 40 minutes until they have started to shrivel and are well cooked but not totally collapsing. Cool.
Peel and seed the capsicums and cut into strips.
To serve: Place the ricotta on a small plate and spoon over a little salsa.
Arrange the capsicums and tomatoes on a serving platter and spoon over the remaining salsa.
Spread some ricotta on the grilled bread and top with tomato and capsicums.