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Pesto, pine nut + Ricotta stack
INGREDIENTS
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2 large flat field mushrooms
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2 handfuls of mixed eggplant, capsicum and zucchini
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Sun dried tomato pesto
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1 tablespoon fresh chives, chopped
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2 tablespoons toasted pine nuts
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1 teaspoon crushed garlic
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1 teaspoon lemon rind, finely grated
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1 palm size portion of ricotta cheese
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1 tablespoon olive oil
METHOD
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Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry with olive oil until tender.
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Combine ricotta, chives, garlic and lemon rind in a bowl.
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Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini.
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Dress generously with pesto and sprinkle with pine nuts.
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