Bruschetta With Roasted Peppers And Herbed Ricotta Food

ROASTED RED PEPPER AND RICOTTA BRUSCHETTA

Steps:

• In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
• Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
• Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

RED PEPPER BRUSCHETTA

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BRUSCHETTA WITH ROASTED PEPPERS AND HERBED RICOTTA

Steps:

• Stir together ricotta, salt, oil, and oregano; season with pepper. Spread mixture onto bruschetta slices. Place a roasted pepper strip on each slice, and drizzle with oil.

BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!

Steps:

• Brush red pepper with olive oil.
• Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes).
• Place in bowl and cover with plastic wrap to steam.
• When cool enough to handle, peel and remove seeds, cut into strips and reserve.
• Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend.
• Brush each side of french bread with olive oil.
• Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely).
• Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread).
• Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice.
• Add parmesan cheese and enjoy.

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

Steps:

• Heat broiler.
• Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
• Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
• Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

Steps:

• Preheat your oven's broiler.
• Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
• In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.