How to make: Bruschetta with
Ricotta and Peperonata
1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
1 1/2 cups thinly sliced red onion
3 garlic cloves, thinly sliced
1 red bell pepper, cored and seeded, sliced into 1/4-thick slices
1 yellow bell pepper, cored and seeded, sliced into 1/4-thick slices
1 orange bell pepper, seeded, sliced into 1/4-thick slices
1 cup halved cherry tomatoes
1 tablespoon sherry vinegar
2 teaspoons granulated sugar
1 tablespoon fresh oregano leaves
1/4 cup pitted oil-cured olives
8 slices of ciabatta bread
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
1/4 cup fresh basil leaves cut in ribbons
To prepare peperonata: Heat 1/4 cup of the olive oil in a large saucepan over medium-high heat until the oil starts to shimmer. Add the onions and sauté until softened. Reduce heat to medium and add the garlic, bell peppers, and tomatoes and simmer, partially covered, until the peppers and tomatoes are cooked, about 10 minutes. Stir in the vinegar, sugar, oregano, and olives and simmer uncovered until thickened, about 10 minutes; taste and adjust seasoning with salt and pepper. Transfer to a bowl and set aside to cool. Once the mixture reaches room temperature, serve or cover and refrigerate until needed.
To prepare bruschetta: Preheat oven to 375°F and arrange ciabatta slices on a lined baking sheet. Using a silicone pastry brush, brush tops with 2 tablespoons olive oil and season lightly with salt and pepper. Bake until toasted, about 5 to 8 minutes.
To serve: Spread about 1 tablespoon ricotta onto each toast, top with a generous tablespoon of peperonata, garnish with basil ribbons and drizzle with the remaining olive oil. Arrange on a serving platter, and serve immediately.
By: Chef Mark Kalix
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Brightly colored peppers and tomatoes make this dish a beautiful Italian antipasto. We also love this as a topping for grilled fish or pasta. Good fruity olive oil is the perfect match drizzled over the top.