Ricotta & Roasted Red Pepper Crostini

• 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.