Roasted Red Pepper & Ricotta Crostini

Roasted Red Pepper & Ricotta Crostini - Profile 1

Do you guys love a good appetizer?

Because I’m totally obsessed with appetizers.

A nibble, a nosh, a light bite – Whatever you call them, apps are the perfect amount of food.

Appetizers let you indulge in foods too rich for a whole meal.  They let you experiment with eats too risky for a main course.  And they’re the perfect morsel to smooth your overly frayed nerves.

Yes, you heard me – Appetizers are totally calming.

And Roasted Red Pepper & Ricotta Crostini?  Major stress reliever.

Roasted Red Pepper & Ricotta Crostini - Toasted Bread 1

You may have noticed there’s been a lot of Italian food around here lately.  And while the obvious reason for this may appear to be that 1. I’m Italian and 2.  Italian food rules, these really aren’t my motivation.  The truth is, I’m stress cooking.  Yes – stress cooking.  It’s a thing.  Or at least now I’m making it one.

It’s not quite the same as stress eating, which we’ve previously discussed.  It’s more of a need to cook something comforting, not simply devour it.  And Italian food?  It just puts me at ease.  So when I found myself at the end of yet another stress ridden day, I knew just what I needed.  The sweetness of roasted red pepper mixed with the aroma of basil and oregano.  The creaminess of part-skim ricotta, paired delicately against garlic toasts.  Perfectly portioned simplicity, all methodically prepared into one delightful, delicious appetizer.

I needed Roasted Red Pepper & Ricotta Crostini.

Roasted Red Pepper & Ricotta Crostini - Red Peppers 1

So why am I so stressed?  The usual list of non-reasons: Summer is ending, I need a haircut, I haven’t had Showtime for 3 weeks, and I’m trying to lose 5lbs.  I know, my life is one giant uphill battle.

In all seriousness, I am very busy with work, the blog, and all the bells and whistles that come with being engaged.  But such is life, right?  Things get busy, and sometimes your hair looks like a tattered weave after losing a battle with an air vent.  I guess I shouldn’t stress as much as I do, but my dramatic flair is such an integral part of my personality, I can’t imagine what I’d be like if I reacted to things rationally.

So in an effort to manage my superficial stresses, I whipped up some Roasted Red Pepper & Ricotta Crostini.  Colorful, sweet, and impossibly easy to prepare, these babies are delicious.  Bursting with freshness, they’re the perfect crisp, creamy appetizer to cure all of your pretend problems.

They’re cheaper than therapy, too.

Roasted Red Pepper & Ricotta Crostini

Yield: 7 servings

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins


  •  12 oz French Bread (I used Calandra's)
  • 8 oz Roasted Red Peppers (I used Victoria's)
  • 1/2 cup Part Skim Ricotta
  • 1 tbsp Grated Parmigiano Reggiano
  • 1 tsp Extra Virgin Olive Oil
  • 1 1/2 tbsps Light Butter
  • 1 1/2 tsps Crushed or Minced Garlic
  • 1 tsp Basil & Oregano
  • 1 tsp Sea Salt & Coarse Black Peppercorn
  • PAM Cooking Spray to grease


  1. On cutting board cut baguette into ~1" slices. In small bowl, combine butter and 1 tsp garlic. Spread garlic butter evenly across all slices, then toast on lightly greased baking sheet until crisp. Set aside.
  2. In food processor, combine roasted red peppers, 1/2 tsp garlic, parmigiano, basil, oregano, and salt & pepper, pulsing until smooth. Set aside.
  3. Build crostini with a layer of ricotta, then roasted red peppers. Drizzle each piece with EVOO, then immediately plate and serve.

>> 3 crostini = 1 serving.

Nutrition Information:

Calories: 159 Fat: 3g Carbohydrates: 25g Protein: 7g


Roasted Red Pepper & Ricotta Crostini - Overhead 1


Roasted Red Pepper & Ricotta Crostini - Zoom 1


Roasted Red Pepper & Ricotta Crostini - Served 3.1

stress success.




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4 Responses to “Roasted Red Pepper & Ricotta Crostini”

  1. #
    Christine @ Gotta Eat Green — August 23, 2013 @ 3:07 pm

    Hi Christine – I’ve nominated you for the Liebster award! I don’t know if you’ve been nominated before, but I adore your blog!


    • Christine Fischer replied: — August 24th, 2013 @ 10:49 pm

      Aww that’s so great girrrl, thanks so much!! Appreciate you supporting the site – pls always share any recipes you try! :) xx



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