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Ricotta cheese paprika red pepper oregano tomatoes extra-virgin olive oil eggplant fresh basil cured chorizo sausages parsley Parmesan cheese red radishes olives
Viewed: 31 - Published at: 6 years agoIngredients
- 14 oz piece baked ricotta cheese
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano leaves
- 8 oz cherry tomatoes
- 1/2 cup extra-virgin olive oil
- 1 medium eggplant, thinly sliced
- 2 tbsp small fresh basil leaves
- 1 lb cured chorizo sausages, thinly sliced
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 12 None fresh asparagus spears, trimmed
- 1/4 cup flaked Parmesan cheese
- 10 None red radishes, trimmed
- 5 oz marinated pitted kalamata olives
Method
- Preheat the oven to 350°F.
- Place the ricotta on a shallow baking pan and sprinkle with paprika, red pepper flakes and oregano. Place the tomatoes on the same pan. Drizzle the ricotta and tomatoes with 2 tbsp of the oil. Roast for about 10 mins or until the tomatoes begin to split.
- Brush the eggplant with 2 tbsp of the oil. Cook in a grill pan (or pan-fry or grill) until browned on both sides. Drizzle the eggplant with 1 tbsp of the oil and top with basil.
- Cook the chorizo in the grill pan (or pan-fry) until browned on both sides. Toss in a small bowl with the parsley.
- Cook the asparagus in a large skillet of simmering water until just tender and drain. Top the asparagus with Parmesan cheese and drizzle with the remaining oil.
- Serve the ricotta, tomatoes, eggplant, chorizo, asparagus, radishes and olives on a large platter.
