Ricotta and Pepper Crostini: a delicious and tasty appetizer, easy to prepare and perfect for starting a dinner with friends or for enriching a buffet or aperitif.
This recipe combines the delicacy and creaminess of fresh ricotta with the sweet and slightly smoky flavor of roasted peppers, all laid on crunchy slices of bread. A true triumph of Mediterranean colors and flavors that will captivate everyone at the first taste!
The toasted bread slices, lightly grilled, provide the crunchy base on which the other ingredients rest. The bread is generously spread with ricotta, preferably fresh and sheep’s.
The real stars are the peppers, which are first roasted in the oven (or in a pan, or even on a grill for a more intense flavor), peeled, and cut into strips and then seasoned with a drizzle of extra virgin olive oil, a clove of garlic, freshly chopped parsley, and a pinch of salt and pepper. For an extra touch, you can also add capers or a few basil leaves.
Ricotta and Pepper Crostini are a versatile dish that can be served hot or warm, but is also excellent at room temperature, making it ideal for any occasion.
Serve them as part of a mixed Mediterranean appetizer, along with Taggiasca olives, sundried tomatoes, and a board of fresh cheeses. Or accompany them with a small mixed green salad simply dressed, to add freshness and lighten the meal.
Let’s see together how to make the Ricotta and Pepper Crostini. Prepare the ingredients and let’s get started.
If you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 yellow bell pepper
- 1 red bell pepper
- 8.8 oz ricotta
- 1 baguette (I used 2 multigrain bread loaves)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste parsley
- salt
- pepper
Steps
First, wash the peppers, dry them, and place them whole on a baking tray lined with parchment paper. Bake at 400°F (static oven) for about 30-40 minutes, or until the skin is charred and black bubbles form. Alternatively, you can roast them directly on the stove flame or on a grill, turning them often.
Once cooked, immediately transfer the peppers to a paper bag for food or a bowl covered with plastic wrap and let them cool for about 15-20 minutes. The steam will help to peel the skin. Peel them gently, remove the stem, seeds, and internal white filaments. Cut the flesh into strips.
In a bowl, season the pepper strips with a generous drizzle of extra virgin olive oil, salt, pepper, and, if desired, a whole garlic clove crushed (which you can remove before serving) and some freshly chopped parsley. Let them marinate for at least 15-20 minutes.
Cut the bread into slices about 0.6-0.8 inches thick. Toast it in the oven, on a grill, or in a non-stick pan until golden and crispy. If desired, you can lightly rub the toasted bread slices with a peeled garlic clove for a more intense aroma.
Spread a generous layer of fresh ricotta on the toasted bread slices. Gently place the seasoned pepper strips on top of the ricotta. Garnish the crostini with another drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley. Serve immediately or at room temperature.
Here are the Ricotta and Pepper Crostini ready. Enjoy your meal!
See you at the next recipe.
Storage
I recommend consuming the Ricotta and Pepper Crostini as soon as they are ready. However, you can store the ingredients separately to assemble them at the last moment.
It is not recommended to assemble the crostini in advance and then store them. The ricotta, with its moisture, would make the bread soft and unappetizing in a very short time (even just after an hour). Also, the peppers could release liquids that would ruin the texture of the crostini.
For the best result, the secret is to have the peppers ready and seasoned, and then proceed to toast the bread and assemble the crostini just a few minutes before serving.
Tips and Variations
Here are some ideas to enrich or modify the basic recipe:
– Aromatic Herbs: mix chives, some thyme leaves, or marjoram into the ricotta for a fresher scent.
– Lemon Zest: a hint of grated lemon zest in the ricotta adds a citrus note that goes well with the peppers.
Alternative (or Additional) Cheeses:
– Crumbled Feta: after spreading the ricotta, add some crumbled feta for a savory and slightly tangy note.
– Stracchino or Crescenza: for even more creaminess, you can use stracchino or crescenza instead of ricotta.
Alternative (or Additional) Cheeses:
– Crumbled Feta: after spreading the ricotta, add some crumbled feta for a savory and slightly tangy note.
– Stracchino or Crescenza: for even more creaminess, you can use stracchino or crescenza instead of ricotta.
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FAQ (Questions and Answers)
Can I use just one color of bell peppers?
Sure! If you prefer, you can use only red, only yellow, or even green bell peppers. The combination of colors (red and yellow) is more scenic, but the flavor will be excellent even with just one type.
Is it necessary to peel the peppers?
Yes, it is highly recommended to peel the peppers. The skin of peppers, especially after oven-roasting, can become chewy and difficult to digest, besides not being pleasant to the palate. The trick of putting them in a bag after cooking helps a lot in this process.
Can I prepare the crostini in advance?
It is not recommended to assemble the crostini in advance. Ricotta, being moist, would make the bread soggy in a short time. However, you can prepare the seasoned peppers in advance and store them in the fridge for 2-3 days. The bread should be toasted, and crostini assembled at the last moment to ensure maximum crunchiness.
What type of bread is best?
A good naturally leavened country bread, a baguette, or a ciabatta are excellent choices. The important thing is that the slices are not too thin and that they toast well becoming crunchy.
If I don’t have an oven (or don’t want to use it), how can I roast the peppers?
You can roast the peppers directly on the stove flame (using tongs to turn them) until the skin is blistered and peels off easily. Or, you can cook them in a non-stick pan over medium-high heat, turning them often, until they are soft and the skin is darkened. In both cases, immediately put them in a bag to facilitate peeling.
