Too many pink peppercorns, bought in bulk - 'twas the only way to get them at the time - for a bulgar pilaf of Ottolenghi's that was nice, yes, but only made just that once, so not memorable enough obviously. (It was probably a palaver, I'll be honest). An innate need to use them as food rather than dumping them in the compost, still a legitimate use I say, albeit one with a fair dose of guilt attached to it, meant other uses had to be found.
Enter Kathryn's Baked Ricotta from the summer edition of AHK, made wintry by subbing olives for the tomatoes and masses of pink peppercorns and a little rosemary for the dried oregano. Baked ricotta presents well, takes a mere 20-30 minutes to cook and makes people happy. Least it does my blokes.
Set the oven to 220 C. Cut 500g of fresh ricotta - from the deli counter where they will cut you a slice, do not head to the fridge cabinet where you'll get Not Ricotta in small tubs - into thick slices. Pour 1 tablespoon of olive oil into a baking dish and smoosh it 'round. Arrange ricotta slices in dish, chuck in some olives (pits in, please, just warn peeps before they tuck in), scatter ricotta generously with pink peppercorns and add a little chopped rosemary, then dribble over 2 tablespoons of olive oil. Bake for 20-30 minutes, till ricotta is browning around the edges. Good hot, cold, or somewhere in between.