Ricotta & Roasted Red Pepper Crostini

Posted by Donna-Marie Pye on

Recipe Permission from Per La Famiglia by Emily Richards, Whitecap Books, 2015

  • 1/2 baguette, sliced into about 1/2-inch thick slices
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 clove garlic, cut in half, lengthwise
  • 1 1/2 cups thinly sliced roasted red peppers
  • 1 small clove garlic, minced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • Fresh small basil leaves, optional
  1. Preheat oven to 400 F.
  2. Crostini: Brush baguette slices with oil, season with salt and pepper and place on a baking sheet. Bake for 5 minutes until they are lightly golden. While crostini are still warm, rub garlic over baguette slices. Set aside.
  3. Topping: In a bowl, combine peppers, garlic, parsley, oil, vinegar, salt, and pepper.
  4. Spread ricotta over toasted crostini. Top with peppers and garnish with basil, if using.

Makes 20 pieces

Gluten Free Option: Serve this recipe on polenta circles. Use a tube of store-bought polenta, slices and pan-fry in oil. Top with the ricotta and peppers.

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