Ricotta Crostini with Roasted Red Peppers and Capers

Name: Ricotta Crostini with Roasted Red Peppers and Capers
Yield: Makes 24 crostini
Ingredients: 24 (1/4-inch-thick) slices, baguette; 6 tablespoons, extra-virgin olive oil, divided; 1 cup, jarred roasted red peppers, patted dry and chopped fine; 1/4 cup, chopped fresh parsley; 2 tablespoons, capers, rinsed and minced; 1 , small garlic clove, minced; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, black pepper, divided; 6 ounces (3/4 cup) whole-milk, ricotta cheese; 1/2 teaspoon, grated lemon zest

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Appears in Cook's Country December/January 2017

Cheese

Breads

We want party snacks that are as easy to make as they are to enjoy.

SERVESMakes 24 crostini

TIME40 minutes, plus 30 minutes cooling

Ricotta Crostini with Roasted Red Peppers and Capers

WHY THIS RECIPE WORKS

We wanted these crostini to be as easy to make as they were to enjoy, so we broke the recipe into three simple steps. We started by slicing a baguette thin and baking the slices until they were crispy. We then made a silky-smooth ricotta to...

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