Ricotta Crostini with Roasted Red Peppers and Capers

Name: Ricotta Crostini with Roasted Red Peppers and Capers
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.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES Makes 24 crostini

TIME 40 minutes, plus 30 minutes cooling

Ricotta Crostini with Roasted Red Peppers and Capers

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

Why This Recipe Works

This is a members' feature.