Bruschetta with ricotta and feta cream with baked peppers
3 servings
10 minutes
Bruschetta with ricotta and feta cream topped with roasted peppers is Italian culinary art embodied in simplicity. Historically, bruschetta originated as a peasant snack when farmers toasted bread, rubbed it with garlic, and drizzled it with olive oil. In this version, the delicate cream of ricotta and feta is complemented by the sweet aroma of roasted peppers and tangy capers. Crispy ciabatta serves as the perfect backdrop for the rich flavor. Bruschetta works well as an appetizer for a wine evening or as an exquisite snack. Its contrasting combination of creamy softness and aromatic texture makes each serving a small culinary masterpiece.
1
Roast a bell pepper (1 piece) in the oven until blackened. Place the pepper with the stem in a dish or on parchment in a preheated oven at 200 degrees. Roast for about 20 minutes. Transfer the roasted pepper to a container or pot for 10-15 minutes with a closed lid to easily remove the skin. Remove seeds and skin.
- Bell pepper: 100 g
2
Blend two types of cheese, garlic, salt, and pepper until smooth. You can refrigerate for 20 minutes, but it's not necessary.
- Ricotta cheese: 90 g
- Feta cheese: 30 g
- Garlic: 2 cloves
3
Toast the bread in a dry pan (without oil) or in a toaster.
- Ciabatta: 3 pieces
4
Spread cream on the bread, place pepper and capers. You can drizzle with olive oil.
- Bell pepper: 100 g
- Capers: 1 tablespoon
