Ricotta toasts with pepper salsa

Name: Ricotta toasts with pepper salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.5 tbsp olive oil; 0.5 tbsp sherry vinegar; 1 shallot; 1 tsp clear honey; 1 tbsp nonpareille capers; 230 grams fragata pimiento piquillo peppers; 4 sourdough bread; 250 grams ricotta; 1.5 tbsp dill

Prep: 20 minsCook: 30 mins

Prep

20 mins

Cook

30 mins

Servings

Difficulty

Easy

Dairy-FreeVegetarianNut-FreeEgg-Free

(0)

This is one of my go to recipes when I want something that looks fancy but doesn't demand much effort. Ricotta toasts with pepper salsa comes together in under an hour and is honestly foolproof. The roasted piquillo peppers create this vibrant, slightly sweet salsa that pairs beautifully with creamy ricotta spread on crispy sourdough. What I love most is that ricotta is packed with protein and calcium, making this feel both indulgent and nourishing. It's perfect for a light lunch or elegant appetizer, and the best part is that most of the ingredients are pantry staples, so you probably won't need a big shopping trip.

Ella x

Ingredients

Servings:

½ tbspolive oil
½ tbspsherry vinegar((or red wine vinegar))
1shallot(finely chopped)
1 tspclear honey
1 tbspnonpareille capers(drained and roughly chopped)
230 gramsfragata pimiento piquillo peppers(drained and sliced)
4sourdough bread(large slices sourdough)
250 gramsricotta
1½ tbspdill

Detail level

Instructions

1
For the salsa, in a mixing bowl, combine the oil, vinegar, shallot, honey and capers. Add the sliced peppers, season and stir together. Toast the sourdough. Meanwhile, beat the ricotta and season, then spread over the toast. Top with the pepper salsa and sprinkle with the dill before serving immediately.

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