Roasted Peppers and Herbed Ricotta

January 26, 2012

Ingredients

Preparation

Stir together 1 cup ricotta cheese, 1/2 teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsToast Sandwich Spreads Ricotta Cheese Dairy Starter Dinner Nut Free Vegetarian Easy Quick 30 Minutes or Less Weeknight Meals 5 Ingredients or Fewer No-Cook Cookbooks

Recipe notes

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