Pointed Peppers with Basil Ricotta Creme by Tanerxaydin

Ingredients

• 4 sweet pointed peppers
• 1 tbsp olive oil, plus more for peppers
• 1 cup whole milk ricotta cheese
• 1/4 cup fresh basil leaves, packed
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 fresh apricots, halved and pitted
• 2 tbsp dry white wine
• 1 tbsp honey
• 50g (2 oz) prosciutto, thinly sliced
• 2 tbsp pine nuts

Instructions

1. Preheat oven to 200°C (400°F). Toss the pointed peppers with 1 tablespoon of olive oil on a baking sheet and roast for 15-20 minutes, or until softened and slightly charred. Let cool slightly, then slice lengthwise.
2. While peppers roast, prepare the basil ricotta creme. In a food processor or blender, combine the ricotta cheese, fresh basil, lemon juice, 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
3. Heat a small skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside.
4. In the same skillet, combine the white wine and honey. Bring to a gentle simmer over medium-low heat, stirring until the honey dissolves. Add the apricot halves, cut-side down, and cook for 2-3 minutes per side, gently glazing them in the wine-honey syrup.
5. To assemble, spread a dollop of basil ricotta creme onto a serving platter. Arrange the roasted pointed pepper slices, glazed apricots, and slices of prosciutto over the ricotta. Sprinkle with toasted pine nuts and serve immediately.