Tender ricotta appetizer with baked peppers and garlic
4 servings
30 minutes
A delicate appetizer of ricotta with roasted peppers and garlic is a harmony of flavors and textures, embodying warm Mediterranean evenings. Roasted bell peppers filled with a sweet, slightly caramel aroma, while garlic takes on a creamy softness. Combined with airy ricotta and fresh herbs, the appetizer becomes exquisite yet simple to prepare. This dish is perfect for a light aperitif spread on crispy slices of bread—white or rye—that enhances the flavor. Such an appetizer will adorn the festive table and pairs wonderfully with a glass of white wine or refreshing lemonade. Its roots can be found in European cuisine where simplicity and naturalness of ingredients play a key role. The main thing is to enjoy every bite that offers softness, aroma, and coziness.
1
Prepare all the ingredients. Wash the vegetables and greens.
2
Cut the red bell pepper in half, remove the stem and seeds.
- Red sweet pepper: 2 pieces
3
Cut the garlic in half across the cloves.
- Garlic: 2 heads
4
Place the vegetables in a baking dish. Drizzle with olive oil.
- Red sweet pepper: 2 pieces
- Garlic: 2 heads
- Olive oil: 1 tablespoon
5
Bake in the oven at 180 degrees for 20-25 minutes, until small black spots appear on the pepper.
6
Peel the roasted garlic cloves.
- Garlic: 2 heads
7
Chop with a knife, the finer the better.
8
Peel the baked pepper and chop it finely.
- Red sweet pepper: 2 pieces
9
Chop the greens.
- Parsley: 1 bunch
- Dill: 1 bunch
10
Combine all ingredients in a bowl with ricotta, add salt and black pepper to taste.
- Ricotta cheese: 200 g
- Red sweet pepper: 2 pieces
- Garlic: 2 heads
- Parsley: 1 bunch
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
11
Mix thoroughly and refrigerate for 30 minutes.
12
Toast the bread in a dry pan until crispy.
- Bread: 4 pieces
13
Place the appetizer on toasted crispy slices of bread.
- Ricotta cheese: 200 g
- Red sweet pepper: 2 pieces
- Garlic: 2 heads
- Parsley: 1 bunch
- Dill: 1 bunch
14
The snack is equally good on both white and rye bread.
