Ricotta Crostini with Roasted Red Peppers and Capers

Name: Ricotta Crostini with Roasted Red Peppers and Capers
Yield: Makes 24 crostini
Ingredients: 24 (1/4-inch-thick) slices, baguette; 6 tablespoons, extra-virgin olive oil, divided; 1 cup, jarred roasted red peppers, patted dry and chopped fine; 1/4 cup, chopped fresh parsley; 2 tablespoons, capers, rinsed and minced; 1 , small garlic clove, minced; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, black pepper, divided; 6 ounces (3/4 cup) whole-milk, ricotta cheese; 1/2 teaspoon, grated lemon zest

Cheese
Breads

By Ashley Moore ･ Appears in Cook's Country December/January 2017

We want party snacks that are as easy to make as they are to enjoy.

SERVES Makes 24 crostini

TIME 40 minutes, plus 30 minutes cooling

Ricotta Crostini with Roasted Red Peppers and Capers

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