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Roasted Peppers and Herbed Ricotta

Ingredients

Preparation

  1. 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.
TagsToastSandwichSpreadsRicottaCheeseDairyStarterDinnerNut FreeVegetarianEasyQuick30 Minutes or LessWeeknight Meals5 Ingredients or FewerNo-CookCookbooks
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