The crostini with roasted pepper cream, ricotta and anchovies are rich and tasty finger foods, perfect for a dinner or an aperitif with friends. Making these crostini is easy and fun: I topped the crostini with a cream of roasted peppers, ricotta flavored with oregano and chives and finished them with anchovies in oil. With a bold and irresistible taste, these crostini will win everyone over at the table!
For more tasty ideas, check out the collection Crostini and tartines
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Grill, Oven
Ingredients
- 4 slices bread
- 1 red bell pepper
- 2 teaspoons capers
- to taste basil
- 1 clove garlic
- 2 oz ricotta
- 1 sprig dried oregano
- 1 small bunch chives
- 8 anchovies in oil
- to taste salt
- to taste extra-virgin olive oil
Preparation
To make the crostini with roasted pepper cream, ricotta and anchovies, wash the pepper and place it on a hot grill; you can use either an electric grill or cook it over charcoal. Turn it occasionally until the skin is browned — cooking time is about 10–15 minutes. Place the cooked pepper in a bowl and let it cool.
Then take the pepper and remove all the skin, which will come off very easily. Using a knife, remove the stem and cut the pepper along one side to open it. Remove the white ribs and all the seeds inside the pepper with your fingers, or you can quickly run the pepper under cold water to help with the operation.
Cut the pepper into strips and place them in the blender bowl. Add the garlic, the capers and a few basil leaves.
Pour extra-virgin olive oil in a steady stream and blend until you get a creamy mixture. Adjust the salt.
In a bowl, put the ricotta, season with salt and add the oregano and chopped chives. Mix with a spoon to combine the ingredients.
Drizzle a little olive oil on the slices of bread and toast them on a hot griddle; alternatively, line a baking sheet with parchment paper, place the slices of bread on it and put them in the oven preheated to 356°F for 5 minutes, until golden.
Top each crostino with a tablespoon of the roasted pepper cream and then a tablespoon of ricotta.
Place two anchovy fillets on each crostino, and garnish with capers and basil leaves.
Serve and enjoy!
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