Bruschetta with Creamy Ricotta and Roasted Peppers Recipe
This version of bruschetta is crispy toasts with creamy ricotta and sweet roasted peppers. In Italy, such small sandwiches often appear at parties as an “aperitivo” – a little bite before the main meal, served with a glass of wine or lemonade.
Bruschetta with ricotta and roasted peppers combines crunchy, lightly toasted bread with creamy cheese and the sweet, slightly smoky flavor of oven-roasted vegetables. It’s an Italian-style “aperitivo” that really whets the appetite before a bigger meal and looks very impressive on a platter. The contrast of textures – crisp toast, soft peppers and silky ricotta – means it disappears from the plate in minutes.
Chef's tips
Roast the peppers until the skin is well charred and wrinkled – only then will it peel off easily and the flesh will be sweet and tender. Toast the bread briefly but in a well-preheated oven or on a hot grill pan so it’s crisp on the outside and still slightly soft inside; if it dries out too much, it will crumble when you eat it. It’s worth seasoning the ricotta in advance with a little salt, pepper and olive oil so it doesn’t taste bland.
How to serve
Serve the bruschette on a large board as part of a bigger snack-style dinner, alongside olives, sun-dried tomatoes and a cheese platter. They pair wonderfully with a glass of dry Prosecco or homemade lemon and mint lemonade when you’re hosting an evening get-together on the balcony. They’re also a great way to serve an elegant yet simple starter before pasta or fish at a cozy dinner for two.
Ingredients
- baguette or other white bread about 250–300 g - 1 pieces
- ricotta cheese - 250 g
- pepper - 2 pieces
- garlic halved - 1 clove
- olive oil plus a little for drizzling the bread - 3 tablespoons
- balsamic vinegar optional - 1 tablespoon
- fresh basil chopped, a few leaves for garnish - 2 tablespoons
- salt and black pepper to taste
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers and place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every few minutes, until the skin is very wrinkled and blackened in spots.
- Transfer the hot peppers to a bowl and cover with a plate or cling film for about 10 minutes. This will make the skins easier to remove.
- Once cooled slightly, peel off the skins, remove the cores and seeds, and cut the flesh into thin strips.
- In a bowl, mix the pepper strips with 2 tablespoons of olive oil, the balsamic vinegar (if using), a pinch of salt, pepper and the chopped basil. Set aside for a few minutes so the flavors meld.
- Slice the baguette into slices about 1.5 cm thick. Arrange them on a baking tray, drizzle lightly with olive oil and bake at 200°C for 5–7 minutes, until lightly golden and crisp at the edges.
- Remove the toasts from the oven and, while still warm, gently rub them with the cut side of the garlic clove, dragging it over the surface of the bread 1–2 times.
- In a bowl, mix the ricotta with 1 tablespoon of olive oil, a pinch of salt and pepper until smooth and creamy.
- Spread a spoonful of ricotta on each toast, then top with strips of marinated roasted pepper. Garnish with basil leaves and serve immediately.
Storage
Store leftover roasted peppers in the fridge in a closed container with a little olive oil for up to 2–3 days. Toasts with ricotta and peppers are best eaten fresh; if needed, keep assembled bruschette in the fridge for a few hours and bring to room temperature before serving.
