Tender Ricotta Appetizer with Roasted Peppers and Garlic
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can use any other fresh cheese, which will give a denser texture. If you prepare the appetizer the night before and leave it in the refrigerator to serve for breakfast in the morning, it will taste even better. The recipe includes parsley and dill. If you like cilantro, you can add it.
Ingredients
- Orange Bell Peppers - 2 pieces
- Garlic - 2 heads
- Ricotta cheese - 7.1 oz
- Parsley - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 1 tablespoon
- Dill - 1 bunch
- Beans - 4 slices
Step by Step guide
Step 1
Prepare all the ingredients. Rinse the vegetables and herbs.
Step 2
Cut the red bell pepper in half, remove the stem and seeds.
Step 3
Cut the garlic heads in half crosswise.
Step 4
Place the vegetables in a baking dish. Drizzle with olive oil.
Step 5
Roast in the oven at 356°F for 20–25 minutes, until there are slight black scorch marks on the peppers.
Step 6
Peel the roasted garlic cloves.
Step 7
Chop finely, the smaller the better.
Step 8
Peel the roasted peppers and chop them finely.
Step 9
Chop the herbs.
Step 10
Combine all the ingredients in a bowl with the ricotta, adding salt and ground black pepper to taste.
Step 11
Mix thoroughly and refrigerate for 30 minutes.
Step 12
Toast the bread in a dry skillet until crispy.
Step 13
Serve the appetizer on the toasted crispy slices of bread.
Step 14
The appetizer is equally good on both white and rye bread.
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