Roasted Red Pepper and Ricotta Bruschetta

4 from 2 votes

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.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: Italian

Keyword: easy appetizer, party and entertaining, summer, vegetarian

Servings:

Calories: 243kcal

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Mixing Bowl
Grill Pan or Half Sheet Pan

Ingredients

½ cup Roasted Red Peppers, chopped (see note)
1 tablespoon Red Onion, finely chopped
1 tablespoon Capers, drained
5 leaves Fresh Basil, thinly sliced
1 teaspoon Balsamic Vinegar
8 slices Baguette
½ 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