Dec 20

Dec 20 Festive pepper and ricotta bruschetta

Bruschetta is always a good idea. But today we are scaling it up to be a real showstopper for Christmas or New year. Jarred peppers, shallots, olives, capers and oregano with lots of olive oil and garlic are todays bruschetta topping that will wow all of your guests. Make this a day ahead and store in the fridge or make it right up on the spot so your house will be filled with lots of yummy smells and serve it hot on (vegan) ricotta and a garlic rubbed toasted piece of bruschetta.

Recipe

This makes enough for 6-8 people as an appetizer, also great as a side dish ;)

Ingredients

1 jar (300ml) of fire roasted peppers in oil
4 large garlic cloves, sliced
3 large shallots, sliced
1 tbs of dried oregano or marjoram
3-4 tbs of black pitted olives
2-3 tbs of capers
6 tbs of olive oil
1 tbs of sugar (optional)
salt and pepper to taste
juice if half a lemon
1 batch of my almond ricotta for serving or any other vegan spreadable cheese of your liking
bread of choice

Instructions

Heat the olive oil in a pan and add the shallots, garlic and oregano.
Fry on a low heat until transluscent and fragrant.
Meanwhile slice the jarred peppers into thin strips.
Add the peppers to the pan and fry for another 3-5 minutes until the shallots is soft and jammy.
Add the olives and capers, season with salt and pepper and fry for another few minutes. Add more olive oil if needed.
Add the lemon juice and sugar and leave to fry for another minute or so until it comes together and looks like a chunky jam.
Toast the bread and top with the cheese and the pepper mixture.
Garnish with some more oregano and buon appetito!