Bruschetta with Ricotta and Feta Cream with Roasted Peppers
⏳ Time
10 minutes + 30 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
I recommend roasting several peppers at once. They can be marinated in olive oil with garlic and herbs and used as a garnish or in salads with arugula and feta, for example.
Ingredients
- Ciabatta - 3 pieces
- Ricotta cheese - 3.2 oz
- Garlic - 2 cloves
- Feta cheese - 1.1 oz
- Capers - 1 tablespoon
- Sweet Pepper - 3.5 oz
Step by Step guide
Step 1
Roast the bell pepper (1 piece) in the oven until blackened. To do this, place the pepper with the stem in a baking dish or on parchment paper in a preheated oven at 392°F. Roast for about 20 minutes. Place the roasted pepper in a container or pot for 10-15 minutes with the lid closed. This will make it easier to remove the skin. Remove the seeds and skin.
Step 2
Blend the two types of cheese, garlic, salt, and pepper until smooth. You can refrigerate it for about 20 minutes, but this is not necessary.
Step 3
Toast the bread in a dry skillet (without oil) or in a toaster.
Step 4
Spread the cream on the bread, top with the pepper and capers. You can drizzle with olive oil.
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