Ricotta & Roast Bell Pepper Bruschetta
Featured Product:
Organic Basil
Tired of the same old lunch? Try this on for size... You won't be dissapointed!
Tired of the same old lunch? Try this on for size... You won't be dissapointed!
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 220° for 30-35 minutes or until softened. Cool.
Broil the bell peppers until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Top the slices of bread with ricotta and the with pepper mixture. Serve immediately.
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