|2||red bell peppers|
|2||yellow bell peppers|
|1 loaf||ciabatta bread|
|6 tbsp||olive oil (divided)|
|1||lime (juice and zest)|
|200 g||canned crushed tomatoes|
|50 ml||white wine|
|2 tbsp||balsamic vinegar|
|olive oil for frying|
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.
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.
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.
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.
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.
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!