Valleybrink Road | Recipes | Ricotta Crostoni With Peperonata | Makes 12 crostoni 1/2 cup extra virgin olive oil 1 large red onion, halved and sliced 1/4 inch thick 10 garlic cloves thinly sliced 2 teaspoons sea salt freshly ground pepper 3 red bell peppers, cored, seeded, and sliced 1/4 inch th.

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Ricotta Crostoni With Peperonata
Steps
1
2
3
4
5
Description

Although I have never been a big fan of sweet peppers, I absolutely love this dish. The stewed peppers and onions are broken down creating a sweet and savory topping for the creamy and crunchy ricotta crostoni. It is a perfect way to start a dinner party.  

Get Started
Step 1

Preheat oven to 350 degrees. In a large sauté pan, heat the olive oil. Add the onion and garlic, 1 teaspoon of salt, fresh black pepper, and cook for 5-7 minutes. Continuously stirring. Once the onions are soft and translucent, add the peppers and the remaining teaspoon of salt. Sauté until the peppers are soft, about 4 minutes.

Next Step
2
Step 2

Add the vinegar, oregano and sugar. Stir to combine. Add the tomato sauce and cook for 2 minutes. Taste for seasoning. Add more salt and pepper if necessary. Transfer the mixture to a large baking dish. Run the back of a spoon over the top of the peperonata to flatten the surface.

Next Step
3
Step 3

Place the peperonata in the oven and bake, uncovered, for 10 minutes. Remove it from the oven, stir in the olives, and return to the oven, cooking uncovered for an additional 30-35 minutes, until the top and sides begin to brown. Remove from the oven. Serve warm or at room temperature. 

Next Step
4
Step 4
Next Step
5
Step 5

To assemble, preheat oven to 350 degrees. Slice the baguette on a severe angle, creating 1/2 inch thick slices. Brush each slice with olive oil and place in oven for 10 minutes. Remove from the oven and rub the oiled side with the garlic clove. Add a drizzle of olive oil. Top each slice with ricotta. Scoop some of the peperonata mixture over the ricotta. Finish each slice with a sprinkle of italian parsley and maldon salt. 

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

 Makes 12 crostoni

  • 1/2 cup extra virgin olive oil
  • 1 large red onion, halved and sliced
  • 1/4 inch thick
  • 10 garlic cloves thinly sliced
  • 2 teaspoons sea salt
  • freshly ground pepper
  • 3 red bell peppers, cored, seeded, and sliced 1/4 inch thick
  • 3 yellow bell peppers, cored, seeded and sliced 1/4 inch thick
  • 1 tablespoon sherry vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons raw evaporated cane sugar
  • 1 cup basic tomato sauce (recipe coming soon or a good store bought brand)
  • 1/2 cup Nicoise olives, pits removed and discarded
  • fresh italian parsley leaves, thinly sliced
  • 1 baguette
  • 2 1/2 - 3 cups ricotta
  • extra virgin olive oil
  • garlic clove
  • maldon salt