Crostini means little toasts in Italian

In this recipe I use any rustic loaf of bread sliced into diagonal slices so each person has a piece of toast that has been rubbed with garlic and seasoned well with extra virgin olive oil.
The topping of the oven roasted pepper mixed with mushrooms 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.

Crostini with Fresh Ricotta and Oven Roasted Pepper

Serves 12

Ingredients

1 loaf rustic bread, large baguette or ciabatta, cut into long ¼ inch slices 

Extra virgin olive oil

Peppers

2 Tb. 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

¼ pound sliced mushrooms

1 Tb. sherry vinegar or balsamic

1 tsp. oregano

1 tsp. sugar

Fresh Ricotta

2 ½ quarts whole milk

1 ½ cups heavy cream

½ tsp. salt

¼ cup fresh lemon juice

3 cups fresh 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 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 pepper and mushrooms 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 set aside to cool to room temperature then add the parsley.
  3. Meanwhile combine the milk, cream and salt to a boil in a large saucepan over medium heat, stirring occasionally. Add the lemon juice and then reduce the heat to low. Simmer until the mixture curdles about 2 minutes. Pour into a sieve lined with cheesecloth and place over a bowl to drain for about an hour. Discard the liquid and chill the ricotta until ready to use. 
  4. Place the ricotta in a medium bowl and beat for a minute to fluff it up, add lemon zest, salt and pepper. Top the bread with the ricotta and then spoon a dollop of the peppers on each toast. Garnish with the parsley.