Peperonata and ricotta crostini

Step 1/6

• 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

• 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

• 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

• 2½ g rosemary
• 2½ 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

• ½ loaf ciabatta bread
• 2½ 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

• 2½ 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!