• 1 loaf rustic bread, large baguette or ciabatta, cut into long ¼ inch slices
  • Extra virgin olive oil
  • 1 garlic clove, peeled, halved
  • Kosher or sea salt
  • Peppers
  • ¼ cup olive oil
  • 1 medium red onion, halved and thinly sliced
  • 5 cloves garlic, sliced
  • Pepper, to taste
  • 1 red pepper, seeded and sliced ¼ inch thick
  • 1 yellow pepper, same as above
  • 1 orange pepper, same as above
  • 1 Tb. sherry vinegar or balsamic
  • 2 tsp. oregano
  • 1 tsp. sugar
  • ¼ cup pitted black olives, chopped roughly
  • 3 cups fresh (sheep’s milk) ricotta
  • 2 tsp. lemon zest
  • ¼ cup Italian parsley. chiffonade
  • Procedure
  • 1. Heat the oven to 350. Place the slices of bread on a baking sheet and brush with olive oil. Toast until golden about 15 minutes. Remove from the oven and rub with the garlic clove and then season well with salt. Set aside
  • 2. Heat the oil in a large skillet over medium high heat until hot but not smoking. Add the red onion and garlic and season well with salt and pepper. Saute until tender but not browed about 5 minutes. Add the peppers and season again. Add the vinegar, oregano and sugar and cook about 2 more minutes. Transfer to a baking dish and roast in the oven for 30 minutes, until browned. Remove from the oven and add the olives. Set aside in a medium serving bowl and cool to room temperature.
  • 3. Place the ricotta in a medium bowl and beat for a minute to fluff it up, add lemon zest and salt and pepper. Top the toasted bread slices with the ricotta and then sprinkle with the parsley. Drizzle each toast with extra virgin olive oil.
  • Serve the peppers on the side for each person to add as they desire.
Crostini means little toasts in Italian and crostoni is the word used for large toasts. In this recipe I use any rustic loaf of bread sliced into long slices so each person has a big piece of toast that has been rubbed with garlic and seasoned well with extra virgin olive oil. The cheese needs to be fresh Italian sheep’s milk ricotta with the larger curd and can be substituted with chevre if you prefer.
The topping of the over roasted peppers mixed with olives and onions is so addictive you can serve it with anything; a piece of grilled fish or chicken or by itself on a piece of bread with a slice of Manchego cheese for a wonderful afternoon snack. You will be a huge hit with your friends after serving this appetizer.

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