Peperonata and ricotta crostini

Peperonata and ricotta crostini

Based on 7 ratings

Difficulty

Easy 👌
35
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red bell peppers
yellow bell peppers
250 g ricotta
1 loaf ciabatta bread
onion
1 clove garlic
6 tbsp olive oil (divided)
1 tbsp milk
lime (juice and zest)
5 g rosemary
5 g thyme
200 g canned crushed tomatoes
50 ml white wine
2 tbsp balsamic vinegar
5 g basil
salt
pepper
olive oil for frying
Metric
Imperial

Utensils

  • pastry brush
  • baking sheet
  • immersion blender
  • oven
  • bowl
  • fine grater
  • citrus press
  • whisk
  • parchment paper
  • cooking spoon
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
445
Protein
17g
Fat
32g
Carb
44g

Step 1/6

Preheat oven to 180°C/350°F. Peel and finely slice both the onion and the garlic clove. Trim ends off bell pepper, remove seeds, and slice lengthwise into strips.
  • 1 onion
  • 1 clove garlic
  • 2 red bell peppers
  • 2 yellow bell peppers
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Peel and finely slice both the onion and the garlic clove. Trim ends off bell pepper, remove seeds, and slice lengthwise into strips.

Step 2/6

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté for approx. 2 min. Add sliced bell peppers, season with salt, and sauté for approx. 10 min. more.
  • olive oil for frying
  • salt
  • cooking spoon
  • large pot

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté for approx. 2 min. Add sliced bell peppers, season with salt, and sauté for approx. 10 min. more.

Step 3/6

Meanwhile, whisk together ricotta, olive oil, milk, and lime zest and juice in a bowl. Season with salt and pepper and whisk again to combine. Set aside until serving.
  • 250 ricotta
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 1 lime
  • salt
  • pepper
  • bowl
  • fine grater
  • citrus press
  • whisk

Meanwhile, whisk together ricotta, olive oil, milk, and lime zest and juice in a bowl. Season with salt and pepper and whisk again to combine. Set aside until serving.

Step 4/6

Pluck rosemary and thyme leaves. Add crushed tomatoes, white wine, balsamic vinegar, rosemary, and thyme to the pot. Stir the peperonata mixture well and cook, with the lid on, for approx. 5 min. Take the lid off and let cook for approx. 5 min more. Once the bell peppers are soft and cooked through, remove the pot from the heat. Let cool slightly before pureeing with an immersion blender. Set aside until serving.
  • 5 rosemary
  • 5 thyme
  • 200 canned crushed tomatoes
  • 50 ml white wine
  • 2 tbsp balsamic vinegar
  • immersion blender
  • cooking spoon

Pluck rosemary and thyme leaves. Add crushed tomatoes, white wine, balsamic vinegar, rosemary, and thyme to the pot. Stir the peperonata mixture well and cook, with the lid on, for approx. 5 min. Take the lid off and let cook for approx. 5 min more. Once the bell peppers are soft and cooked through, remove the pot from the heat. Let cool slightly before pureeing with an immersion blender. Set aside until serving.

Step 5/6

Slice ciabatta bread into thin slices and place on a parchment-lined baking sheet. Brush each side with remaining olive oil and bake for approximately 10 min. at 180°C/350°F or until golden brown and crunchy.
  • 1 loaf ciabatta bread
  • 5 tbsp olive oil
  • pastry brush
  • baking sheet
  • parchment paper
  • cutting board
  • knife

Slice ciabatta bread into thin slices and place on a parchment-lined baking sheet. Brush each side with remaining olive oil and bake for approximately 10 min. at 180°C/350°F or until golden brown and crunchy.

Step 6/6

Remove ciabatta crostini from the oven. Spread each slice with a thick layer of the ricotta mixture and top with the cooled peperonata. Garnish with basil leaves. Enjoy!
  • 5 basil

Remove ciabatta crostini from the oven. Spread each slice with a thick layer of the ricotta mixture and top with the cooled peperonata. Garnish with basil leaves. Enjoy!