Ricotta & Roast Bell Pepper Bruschetta

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Tired of the same old lunch? Try this on for size... You won't be dissapointed!


Bruschetta or sourdough sliced
1 Garlic bulb
Olive oil
2 Red bell peppers halved and seeded
3 tablespoons Parsley
1 tablespoon Lemon juice
1/2 teaspoon Salt
Balsamic vinegar


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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