Chargrilled Capsicums with Whipped Ricotta

Cook time 15 minutes
Servings 4


1 red, green and yellow capsicum
2 tsp sherry vinegar
3 tbsp extra virgin olive oil
¼ clove of garlic, minced
3 tbsp cream cheese
500g fresh whole milk ricotta (Best to choose a good quality ricotta from an Italian deli)
3 tbsp pouring cream
Zest of ½ lemon
Salt and white pepper
4 slices of prosciutto
3 sprigs of marjoram, leaves picked

Chargrilled Capsicums with Whipped Ricotta


Place the whole capsicum on an open flame of a gas-stove cooktop, continually turn until they all blackened. Remove and place into a bowl. Covered with cling film. Sweat for 10 minutes. Then peel and remove all seeds from capsicum. Thinly slice and then add the garlic, vinegar, olive oil and marjoram. Season with salt and pepper.

In a food processor, add the cream cheese and blend until smooth. Now add the ricotta and cream and blitz for one minute until smooth. Season with salt and pepper add the lemon zest.

Spread the whipped ricotta in a shallow platter. Add the prosciutto and then the capsicum salad.