Roasted Pepper and Ricotta Crostini Recipe by New Canaan Olive Oil
- 1 of each: Red, Green and Yellow Bell Peppers
- 1 medium red onion
- 1/4 cup Garlic Olive Oil
- 3 tbsp Garlic Cilantro Balsamic
- 1 tsp Roasted Garlic Salt
- 1 tsp All Purpose Seasoning
- 8 oz fresh Ricotta
- 1 baguette
Preheat your oven to 375 degrees. Slice the baguette into 1/4" thick slices and spread evenly on a baking sheet, brush lightly with Garlic Olive Oil and bake for 8-10 minutes or until they are golden brown and crispy. Once done, remove from the oven and allow them to cool.
Meanwhile, slice the peppers in half and remove the seeds. Cut into 1/2 strips. Peel the onion and finely chop. Mix the peppers and onion with 3 tbsp of the Garlic Olive Oil and place under the broiler for 10-15 minutes, turning the peppers about halfway through until they are soft and lightly charred. Remove from oven and allow to cool for about 10 minutes.
Whisk together the remaining Garlic Olive Oil, Garlic Cilantro Balsamic, Roasted Garlic Salt and All Purpose Seasoning until well combined. Toss with the peppers and onions until they are well coated. Spread the ricotta on the crostini, top with the pepper and onion mix and enjoy!