Mario's crunchy bread with fresh roasted peppers can only be described as the perfect starter!
Fresh Ricotta & Roasted Pepper Bruschetta
- 2 pound Red Bells Peppers
- 2 pound Green Bell Peppers
- 6 tablespoons Extra Virgin Olive Oil
- 6 Garlic Cloves (cut into thick slivers)
- 1/4 cup Balsamic Vinegar
- Flaky Sea Salt
- 1 teaspoon Hot Pepper Flakes (or to taste)
- 2 T tablespoons bsp Fresh Basil (torn)
- 2 tablespoons Fresh Parsley (roughly chopped)
- Fresh Ricotta Cheese (to serve)
- 1 Baguette (thinly sliced and toasted)
- Preheat the broiler. Rub the Peppers all over with 2 tablespoons of the Olive Oil, put them on a baking sheet, and broil, turning often, until blistered and charred all over, 15 to 20 minutes. Transfer the Peppers to a paper bag and seal tightly, or put them in a large bowl and cover tightly with plastic wrap. Allow to steam and cool for 10 minutes.
- Peel the Peppers, remove the cores and seeds, and cut the Peppers into 1-inch-wide strips. Put in a medium bowl.
- Combine the Garlic and the remaining 1/4 cup Olive Oil in a 10-inch sauté pan and warm over medium heat, stirring, until the Garlic just starts to turn golden, 2 to 3 minutes. Remove from heat.
- In a small bowl, whisk together the Balsamic Vinegar, Garlic Oil and Garlic. Season with Salt and Red Pepper Flakes and whisk again.
- Pour the Vinaigrette over the Peppers, turning gently to coat. Fold in fresh herbs when ready to serve.
- Serve over Crostini with Fresh Ricotta. Pairs well with Crostini topped with Olive Tapenade or Sun Dried Tomato spread. (The Peppers can be refrigerated for up to 3 days; bring to room temperature before serving.)
- Note: This vinaigrette is also a great way to punch up jarred Roasted Piquillo Peppers.