Home » Recipes » Spinach and ricotta roti baked with tomato and cheese, focaccia with olives and rosemary served with apricot bellinis

Spinach and ricotta roti bake with tomato and cheese, focaccia with olives and rosemary served with apricot bellinis

Italian inspired ’Summer of Love’ has us cooking dried olive, brown bread focaccia, with stuffed roti cannelloni.

Chef Mynhardt

SERVINGS

2 people

PREP TIME

30 minutes

COOK TIME

45 minutes

Vegetable Braai with beetroot tzatziki and gremolata, corn, atchar and cheese puff pastry pies and BBQ banana with red muscadel syrup and passion fruit ice cream
Spinach and ricotta roti bake with tomato and cheese, focaccia with olives and rosemary served with apricot bellinis (1)
Spinach and ricotta roti bake with tomato and cheese, focaccia with olives and rosemary served with apricot bellinis (2)
Willow Creek Olive Estate Coriander Flavoured Olive Oil

Recipe

INGREDIENTS

Spinach and ricotta roti bake 

  • 1 packet Magpie roti’s, prepared according to package instructions
  • 400g ricotta cheese
  • 10ml Hinds mixed herbs
  • 10ml Hinds parsley
  • Salt and pepper to taste
  • 400g baby spinach, washed and dried
  • 2 tins Rhodes quality Mediterranean tomato mix
  • 200g feta, cubed
  • 1 cup grated cheddar cheese 

Focaccia with olives and rosemary 

  • 625ml lukewarm water
  • 15ml yeast
  • 15ml honey
  • 800g SASKO brown bread flour
  • 15ml salt
  • 100ml Willow Creek coriander flavoured olive oil, plus some for the pan and finishing
  • Some fresh rosemary
  • A Handful of pitted black olives halved
  • Maldon salt to finish 

Apricot bellinis 

  • 1 tin Rhodes quality apricot halves
  • A few fresh thyme leaves
  • 10ml castor sugar
  • Some KWV Classic Brut or Demis Sec to serve

INSTRUCTIONS

Spinach and ricotta roti bake

  1. Mix the ricotta, mixed herbs, and parsley together and season to taste.
  2. Divide between the rotis and spread evenly.
  3. Divide the baby spinach onto each roti and roll up tightly.
  4. Place in a prepared deep oven dish and top with the tomato, feta, and cheddar cheese.
  5. Bake at 180 degrees Celsius for about 20-30 minutes or until bubbling and golden brown.

Focaccia with olives and rosemary

  1. Place the flour and salt in a stand mixer with a dough hook.
  2. Mix the water, honey, and yeast together and leave to stand for 10 minutes.
  3. Add the water mix to the flour and mix on a low speed until combined.
  4. Add the olive oil and knead the dough until smooth and elastic.
  5. Place the dough in an oiled bowl and leave to rise for at least 1 hour.
  6. Place the dough in a prepared deep oven dish and press holes in the dough with your fingers.
  7. Stud the dough with the olives and rosemary and leave to rise for another 15-20 minutes.
  8. Bake in a 180-degree oven for 40-45 minutes or until golden brown and cooked.

Apricot bellinis

  1. Place the apricots (with the syrup), thyme leaves, and sugar in a bowl and blend with a stick blender until smooth. Chill in the fridge.
  2. Place about 2 teaspoons in each champagne glass and fill up with the Brut or Demi-Sec.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Coriander Flavoured Extra Virgin Olive Oil

R69.90

Delicate Extra Virgin Olive Oil with natural Coriander flavouring

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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