Roasted Red Pepper Baked Ricotta

Roasted Red Pepper Baked Ricotta

Life As A Strawberry
SKU:
Bakedrcya

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Roasted Red Pepper Baked Ricotta
 
PREP TIME
25 mins
TOTAL TIME
25 mins
 
YIELD: Serves 4-6 a an appetizer
 
INGREDIENTS
  • 1 large red bell pepper
  • ¼ cup extra virgin olive oil, divided
  • 2 Tbsp. chopped shallot
  • 2 clove garlic, chopped and divided
  • salt and pepper to taste
  • 2 Tbsp. balsamic vinegar
  • 1.5 cups ricotta cheese
  • ½ stick butter
  • 1 loaf crusty french or sourdough bread, sliced
  • ½ cup fresh parsley, chopped, for garnish
 
INSTRUCTIONS
  1. First, roast the pepper. Roast at 400 degrees for 30-40 minutes until skin is wrinkled and charred. Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil. Let sit until it's cool enough to handle, about a half hour. Remove the stem, peel off the skin, and remove the seeds. Chop roasted pepper and set aside.
  2. In a medium skillet, heat 1 Tbsp. of the olive oil over medium heat.
  3. Add shallot and 1 clove chopped garlic to oil and sauté 2 minutes until shallot is translucent.
  4. Add chopped roasted red pepper, salt, pepper, and balsamic vinegar. Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened.
  5. Transfer red pepper mixture to a blender and blend until smooth. If mixture is too thick, add remaining olive oil and blend until smooth. Taste and re-season if necessary. Set aside.
  6. Spoon ricotta cheese into a small baking dish (I used a 4" cast iron skillet). You don't need to smooth it out unless you really want to - I like leaving it a bit uneven so that the finished dish looks more interesting!
  7. Pour red pepper sauce over ricotta. Bake at 400 for 10-15 minutes, until cheese is heated through.
  8. While the ricotta bakes, prepare the crostini. In a small saucepan (or in the microwave) melt butter with remaining garlic.
  9. Lay bread slices out on a baking sheet. Brush each piece of bread with butter and garlic mixture. Bake at 400 until lightly toasted, about 5-7 minutes.
  10. Top baked ricotta with fresh chopped parsley for garnish. Serve immediately with crostini.