Roasted Red Pepper and Ricotta Bruschetta
Crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil is a bruschetta that makes a great appetizer or light summer meal.
Servings: 4
Calories: 243kcal
Cost: $6.00
Equipment
- Mixing Bowl
- Grill Pan or Half Sheet Pan
Ingredients
- 1/2 cup Roasted Red Peppers, chopped (see note)
- 1 Tbsp Red Onion, finely chopped
- 1 Tbsp Capers, drained
- 5 leaves Fresh Basil, thinly sliced
- 1 tsp Balsamic Vinegar
- 8 slices Baguette
- 1/2 cup Whole Milk Ricotta
Instructions
- 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.
Notes
For this recipe, I halve two red bell peppers, discard the seeds and stem, and roast on a baking sheet (cut side down) under the oven's broiler until the skin blisters and turns black. Allow the peppers to cool. Peel and discard the skins. Alternatively, use store-bought roasted red peppers. Just drain them well if they are stored in olive oil.
Nutrition
Serving: 2g | Calories: 243kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 577mg | Fiber: 2g | Sugar: 4g