Ricotta & Roast Bell Pepper Bruschetta
Featured Product:
Organic Basil
Tired of the same old lunch? Try this on for size... You won't be dissapointed!
Ingredients
Bruschetta or sourdough
sliced
1
Garlic bulb
Olive oil
2
Red bell peppers
halved and seeded
3 tablespoons
Parsley
1 tablespoon
Lemon juice
Balsamic vinegar
Ricotta
Instructions
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 220° for 30-35 minutes or until softened. Cool.
Broil the bell peppers 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. Top the slices of bread with ricotta and the with pepper mixture. Serve immediately.
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