(Crusty, creamy, charred — the kind of appetizer that disappears fast.)
It’s smoky. It’s creamy. It’s got texture and attitude. This roasted red pepper and ricotta toast is the appetizer that feels casual but eats like something from a wine bar. No garnish, no frills — just great ingredients and perfect toast.
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📝 Ingredients (makes 4 toasts): • 4 slices of rustic sourdough bread • 1 cup whole milk ricotta • 2 roasted red peppers (jarred or homemade), sliced • 1 garlic clove (optional) • Olive oil • Salt & cracked black pepper • Optional: red pepper flakes or a splash of vinegar for brightness
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🔥 Instructions: 1. Toast the bread: Lightly brush the sourdough slices with olive oil and toast in a hot skillet or oven until crisp and golden. 2. Rub with garlic (optional): While warm, rub one side of each toast with a cut garlic clove for a subtle kick. 3. Spread the ricotta: Spoon and smear ricotta onto the toast. Don’t make it too neat — rustic is the vibe. 4. Top with peppers: Layer on sliced roasted red pepper. Add a pinch of salt, some cracked pepper, and a drizzle of olive oil. Optional: a few chili flakes or a splash of vinegar to brighten it up. 5. Serve warm or room temp.
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