I’m usually in such a hurry in the morning that I don’t have time to eat anything but a bowl of cereal or even just a banana. There just isn’t enough energy to make “the most important meal of the day.”
There are those special occasions where I’ll wake up before the sun rises to make a delicious breakfast: birthdays, Christmas… I think that’s about it. This time, I went fancy. And if you don’t feel like going to brunch on your weekends off, this will be great for a Saturday morning in.
Baked Ricotta with Green Peppers and Sun-Dried Tomatoes
*adapted from The Complete Vegetarian Cookbook
4 pounds round ricotta chese
One green pepper, thinly sliced
5 ounces sun-dried tomatoes, thinly sliced
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
3 tablespoons lemon juice
1/3 cup extra virgin olive oil
— Preheat the oven to 500 degrees F.
— Place the ricotta on a baking tray lined with baking paper, lightly brushed with olive oil. Bake for 20-30 minutes, or until lightly browned.
— While that’s baking, place the pepper, sun-dried tomato, parsley, cilantro, oil and lemon juice in a big bowl and mix together.
— Spoon the mixture over the baked ricotta and serve with crusty bread.