Roasted Capsicum Pashka

This creamy Easter dish is made extra special when combined with roasted capsicum.

The ingredient of Roasted Capsicum Pashka

• 200g cream cheese
• 250g ricotta cheese
• 1 red capsicum roasted seeds removed finely diced
• 8 semi dried tomatoes chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped basil plus a few extra extra leaves
• 1 4 cup pitted kalamata olives chopped
• 2 tablespoons olive oil
• crostini or crackers to serve

The Instruction of roasted capsicum pashka

• line six 7cm terracotta plant pots with muslin or line six 125ml dariole moulds with plastic wrap
• place cream cheese in a large bowl and press ricotta through a sieve into the bowl add 3 4 of the chopped capsicum plus tomato chives chopped basil and half the olives season and stir to combine spoon into moulds pressing down well place on a tray cover and refrigerate overnight
• mix reserved capsicum and olives with half the oil and some extra basil leaves season with salt and pepper
• when ready to serve turn pashkas out onto plates spoon over capsicum mixture drizzle with remaining oil and serve with crostini or crackers

Nutritions of Roasted Capsicum Pashka

calories: 241 629 calories
calories: 21 grams fat
calories: 10 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 7 grams protein
calories: 48 milligrams cholesterol
calories: 228 37 milligrams sodium
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calories: nutritioninformation