Peperonata and ricotta crostini

Peperonata and ricotta crostini

Based on 11 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

35 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
1
red bell peppers
1
yellow bell peppers
125 g
ricotta
½ loaf
ciabatta bread
½
onion
½ clove
garlic
3 tbsp
olive oil (divided)
½ tbsp
milk
½
lime (juice and zest)
g
rosemary
g
thyme
100 g
canned crushed tomatoes
25 ml
white wine
1 tbsp
balsamic vinegar
g
basil
salt
pepper
olive oil for frying
MetricImperial

Utensils

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

How-To Videos

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal445
Fat32 g
Protein17 g
Carb44 g
  • 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.
    • ½ onion
    • ½ clove garlic
    • 1 red bell peppers
    • 1 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.
    • 125 g ricotta
    • ½ tbsp olive oil
    • ½ tbsp milk
    • ½ 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.
    • g rosemary
    • g thyme
    • 100 g canned crushed tomatoes
    • 25 ml white wine
    • 1 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.
    • ½ loaf ciabatta bread
    • 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!
    • g 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!

  • Enjoy your meal!

    Peperonata and ricotta crostini

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