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.
Browse more Recipes
Turmeric Soap
Ever wanted to make your own homemade soap? Try our beginners recipe!
Gluten Free Fig Cake
A simple sponge cake topped with fresh figs and raspberries.
Broccoli and Tomato Quiche 🍅
This vegetable quiche is perfect for lunch in the summertime or even a light dinner served with a fresh salad. What we really like about this recipe is it's not limited to just broccoli, peppers, mushrooms and tomato, you can
Easy Greek Salad
This colourful dish looks and tastes impressive but is actually pretty easy to make and it makes the perfect dish for eating alfresco!
