FRESH RICOTTA & ROASTED PEPPER BRUSCHETTA
2 pound Red Bells Peppers
2 pound Green Bell Peppers
6 tablespoons Extra Virgin Olive Oil
6 Garlic Cloves (cut into thick slivers)
1/4 cup Balsamic Vinegar
Flaky Sea Salt
1 teaspoon Hot Pepper Flakes (or to taste)
2 T tablespoons bsp Fresh Basil (torn)
2 tablespoons Fresh Parsley (roughly chopped)
Fresh Ricotta Cheese (to serve)
1 Baguette (thinly sliced and toasted)
Preheat the broiler. Rub the Peppers all over with 2 tablespoons of the Olive Oil, put them on a baking sheet, and broil, turning often, until blistered and charred all over, 15 to 20 minutes. Transfer the Peppers to a paper bag and seal tightly, or put them in a large bowl and cover tightly with plastic wrap. Allow to steam and cool for 10 minutes.
Peel the Peppers, remove the cores and seeds, and cut the Peppers into 1-inch-wide strips. Put in a medium bowl.
Combine the Garlic and the remaining 1/4 cup Olive Oil in a 10-inch sauté pan and warm over medium heat, stirring, until the Garlic just starts to turn golden, 2 to 3 minutes. Remove from heat.
In a small bowl, whisk together the Balsamic Vinegar, Garlic Oil and Garlic. Season with Salt and Red Pepper Flakes and whisk again.
Pour the Vinaigrette over the Peppers, turning gently to coat. Fold in fresh herbs when ready to serve.
Serve over Crostini with Fresh Ricotta. Pairs well with Crostini topped with Olive Tapenade or Sun Dried Tomato spread. (The Peppers can be refrigerated for up to 3 days; bring to room temperature before serving.)
Note: This vinaigrette is also a great way to punch up jarred Roasted Piquillo Peppers.