WEEKDAYS 1e|12c|p

Fresh Ricotta & Roasted Pepper Bruschetta

Mario Batali
Servings: 6
30 to 60 min
Part 1 of 2

Mario's crunchy bread with fresh roasted peppers can only be described as the perfect starter!

  • Ingredients
  • step-by-step directions
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.
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