Roasted Pepper and Ricotta Crostini
3 Red bell peppers
2 Yellow peppers
1 Green pepper
1 Onion, peeled
5 Tbsp Seasons Roasted Garlic Infused Extra Virgin Olive Oil
3 Tbsp Seasons Oregano White Balsamic Vinegar
Seasons Roasted Garlic Salt, to taste
1 tsp Seasons Sicilian Seasoning
1 Tbsp fresh oregano, chopped
6 Tbsp fresh ricotta cheese
1 Ciabatta loaf, sliced and toasted (crostini)
Preheat the broiler to 375º F. Rub the peppers and onion with 2 tablespoons of Seasons Roasted Garlic Infused Extra Virgin Olive Oil. Place peppers and onion on a baking sheet and broil for 15-20 minutes, turning often, until blistered and charred all over. Transfer the peppers to a large bowl and cover tightly with plastic wrap. Allow to cool for 10 minutes.
Once cool, peel the peppers and remove the cores and seeds, and cut into 1”-wide strips. Dice the onion. Combine peppers and onion in a medium bowl.
For the vinaigrette, in a small bowl, whisk together the Seasons Oregano White Balsamic Vinegar and the remaining 3 Tbsp of Seasons Roasted Garlic Infused Extra Virgin Olive Oil. Add Seasons Roasted Garlic Salt and Seasons Sicilian Seasoning and whisk again. Pour the vinaigrette over the peppers and onion, turning gently to coat. Add fresh oregano and serve immediately over crostini and fresh ricotta.