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–+ servings

Roasted Garlic Ricotta and Red Peppers Crostini

Roasted garlic ricotta and red pepper crostini are the perfect appetizer to enjoy during these warmer days!
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Prep Time:15 minutes
Cook Time:45 minutes
Resting Time:30 minutes
Total Time:1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: European, Italian, Maltese
Keyword: Bread, Cheese, Savoury
Servings: 24 pieces

Ingredients

Crostini

  • 1 baguette
  • 2 tbsp olive oil
  • flaky sea salt

Roasted Red Peppers

  • 2 red peppers
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried mint
  • 1 tsp dried basil

Roasted Garlic Ricotta

  • 250 g ricotta
  • 1 whole garlic head
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

Roasted Red Peppers

  • Preheat the oven to 450°F or 230°C.
  • Lightly oil the peppers with some sunflower or vegetable oil. Place on a parchment lined baking sheet. Roast the peppers for about 30/40 minutes rotating half way until the peppers have a good amount of char marks. Once done, place the hot peppers in a bowl and cover with cling film or aluminium foil. Let them rest until cool. Gently remove the skins and the seeds from the inside of the pepper.
  • Chop the peppers into bite size pieces. Place in a bowl with the olive oil, herbs, salt and pepper. Let marinate for about 30 minutes.

Roasted Garlic Ricotta

  • Remove most of the outer peel of the garlic and cut off the top part of the head of garlic. Drizzle the exposed garlic with the olive oil.
  • Wrap in foil and roast in the oven for about 40 minutes. Check the centre garlic clove. If it is soft you can stop baking. If not, it needs additional cooking. You can roast it for more time to add some caramelisation. However, check the garlic every 10 minutes so that it doesn’t burn. Once ready, let the garlic cool. Squeeze out the garlic and mash it with a fork.
  • In a small bowl mix together the mashed garlic, ricotta, salt and pepper. Store in the fridge covered for about 30 minutes.

Crostini

  • Preheat the oven to 450°F or 230°C. Line a large baking tray with parchment paper and set aside.
  • Slice the baguette into about 24 pieces. Lightly brush each side of the bread with olive oil, and place them on the lined baking tray.
  • Bake the crostini for about 10 minutes (or less), until the crostini are nicely golden brown and have a crisp. Top the crostini immediately or let them cool slightly.

Assembly

  • Top each crostini with a spoonful of roasted garlic ricotta. Add a few pieces of chopped roasted red peppers. Drizzle with some of the red peppers marinade and sprinkle generously with flaky sea salt. Enjoy!