Shouldn’t adults get a summer vacation? I’ve been thinking lately that we really all could use a few weeks to sleep late, go for picnics, and spend hours in the swimming pool. How can we make that happen?
While I work out a plan to implement a summer-vacation-for-adults policy, I’ll be serving picnic-worthy meals like these bruschetta. I spent a year living in a remote town in Romania after college and summer meals were something to celebrate. We ate most of them outside under the stars. Summer meals there were simple and heavily focussed on fresh produce that my neighbors grew in their gardens. Roasted red peppers nearly always played a part.
These bruschetta are a great alternative to the more common version topped with tomatoes. If you have a grill, use it to toast the bread. The grill gives it that delicious smoky flavor. Otherwise, the oven works great to give the bread a crispness that holds up to the creamy ricotta and red pepper topping.
Roasted Red Pepper and Ricotta Bruschetta
- 1/2 cup chopped roasted red peppers (see note)
- 1 Tablespoon finely chopped red onion
- 1 Tablespoon capers, drained
- 5 leaves fresh basil, thinly sliced
- 1 teaspoon balsamic vinegar
- 8 slices baguette
- 1/2 cup whole milk ricotta
- In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
- Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
- Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.