• 1 baguette, sliced
  • Olive oil (for the baguettes)
  • 2 sweet pointed peppers ( or 2 normal bell peppers)
  • 3 tbsp of olive oil
  • 1 tsp of red wine vinegar
  • 10 basil leaves, cut in small stripes
  • 3 tbsp of ricotta

Author of this recipe

Love My Salad

Love My Salad

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Roasted red peppers take the place of tomatoes in this twist on traditional Italian bruschetta. 

Total votes: 403


  • Preheat the oven to 200 degrees.
  • Brush the baguette slices lightly with olive oil on both sides and place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  • On another baking sheet, add the peppers and roast them for 15 minutes.
  • Set aside, and let it cool down a little. And then cut the roasted pepper in small slices.
  • Whisk a little olive oil, with red wine vinegar, basil and salt and pepper and combine with the peppers.
  • Put a little ricotta on each baguette and add a little of the pepper mixture on top. 

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