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Lorenza

Lorenza Ávila

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Recipe of Pepper and Ricotta Cheese Bruschetta
Recipe

Pepper and Ricotta Cheese Bruschetta

30 mins
Low
3.666667
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50
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A truly delicious recipe and very easy to prepare. The ricotta cheese is a spectacular ingredient that mixes very well with the pepper morron.
Learn more about Lorenza Ávila

Ingredients

25 portions
  • 4 red peppers
  • 1 baguette, cut into 1 cm slices. Wide
  • 1/2 cups balsamic vinegar
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons black pepper
  • leaves basil, to decorate

Preparation

Start by roasting the red peppers on a gas stove until they are black and soft.
Put the peppers in a plastic bag and allow them to sweat for 15 minutes.
Remove the peppers, peel them and clean them by removing their seeds. Cut them into strips.
Preheat the oven to 180 degrees centigrade and bake the bread for 7 minutes or until lightly browned.
In a small pot, boil the balsamic vinegar until it is reduced by half. Remove from heat and allow to cool.
Mix the ricotta with the pepper in a deep bowl.
Prepare each bruschetta by putting 1 tablespoon of ricotta cheese and 2-3 tiars of pepper on the bread.
Finish by putting a little balsamic vinegar on them.

PRESENTATION

Garnish the bruschettas with the basil leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Blanca Ramirez
20/04/2019 20:04:47
Sr ve que esta rica.
Melissa Veytia
09/05/2013 12:57:24
Muy rica pero laboriosa Soy fan de los pimientos y por eso vale la pena hacer esta receta, si no tienes tiempo no la recomiendo. Puedes sustituir el ricotta por jocoque y queda igualmente delicioso y más económico.
Alejandro Dominguez Rivera
20/01/2013 17:31:44
muy ricos para agarrar el apetito

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