Bruschetta with Ricotta, Roasted Red Peppers, and Rosemary Oil

Name: Bruschetta with Ricotta, Roasted Red Peppers, and Rosemary Oil
Yield: Serves 8
Ingredients: 10 ounces (1¼ cups), whole-milk ricotta cheese; ½ , grated lemon zest plus ½ teaspoon juice; ¼ teaspoon, salt; ⅛ teaspoon, pepper; 1 cup, jarred roasted red pepper, patted dry and cut into ¼-inch pieces; ¼ cup, pitted kalamata olives, chopped; 2 tablespoons, recipe, plus extra for drizzling; 1 (18-inch), baguette, sliced ¾ inch thick on bias; 1 , garlic clove, peeled; 2 tablespoons, chopped fresh parsley

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A cookbook recipe exclusively for All-Access members from Spiced

SERVES8

TIME30 minutes

Bruschetta with Ricotta, Roasted Red Peppers, and Rosemary Oil

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

It might seem like a lot of flavor, but it's one of our infused staples, Rosemary Oil, that really brought the snack together with a distinctly Italian flavor and earthy richness. Tossing the peppers and olives with the oil gave them a beau...

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