Roasted red pepper and ricotta bruschetta with basil

Serves - 4

You’ll need

• 4 large slices sourdough or other good crusty bread
• 3 red peppers
• 1 tbsp olive oil, plus extra for the bread
• 1 small garlic clove, halved
• 200g ricotta
• Small handful basil leaves, torn or finely sliced
• Zest of ½ lemon
• 1 tsp lemon juice
• Sea salt
• Black pepper

Method

1. Roast the peppers

Heat the oven to 220°C fan. Put the red peppers on a baking tray and roast for 25–30 minutes, turning once or twice, until blistered and blackened in places. Transfer them to a bowl and cover with a plate or clean tea towel for 10 minutes. This makes the skins much easier to deal with and saves you a bit of unnecessary aggravation.

2. Peel and dress the peppers

Once cool enough to handle, peel away the skins, remove the seeds and slice the peppers into strips. Put them in a bowl with the olive oil, lemon juice, a pinch of salt and a good grind of black pepper. Give them a toss and leave them for a few minutes to settle down and get properly acquainted.

3. Make the ricotta base

In a separate bowl, mix the ricotta with the lemon zest, a pinch of salt, a little black pepper and most of the basil. You want it fresh and light, not overworked into submission.

4. Toast the bread

Brush the bread lightly with olive oil and toast or grill until golden on both sides. While still warm, rub one side of each slice with the cut side of the garlic. Not too much – you want a gentle nudge of garlic, not a full lecture.

5. Build the bruschetta

Spread the ricotta over the warm toast, then pile the roasted peppers on top. Let it look generous and a little unruly rather than too carefully arranged.

6. Finish and serve

Scatter over the remaining basil, add a final twist of black pepper, and serve straight away while the toast still has some crunch and everything feels fresh and bright.

A couple of helpful notes

- If your ricotta seems especially wet, let it drain in a sieve for a little while before using. It will sit much more happily on the toast.
- A few chopped olives or a tiny drizzle of balsamic would work very well here if you want to push it in a slightly punchier direction.
- This is best assembled just before serving so the bread keeps its texture rather than going soft and apologetic.