Name: Bruschetta with Ricotta, Roasted Red Peppers, and Rosemary Oil
Total time: 30 min
Ingredients: 10 ounces (1¼ cups) whole-milk ricotta cheese; ½ grated lemon zest plus ½ teaspoon juice; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 cup jarred roasted red pepper , patted dry and cut into ¼-inch pieces; ¼ cup pitted kalamata olives , chopped; 2 tablespoons recipe , plus extra for drizzling; 1 (18-inch) baguette , sliced ¾ inch thick on bias; 1 garlic clove , peeled; 2 tablespoons chopped fresh parsley

Why This Recipe Works

It might seem like a lot of flavor, but it's one of our infused staples, Rosemary Oil, that really brought the snack together with a distinctly Italian flavor and earthy richness. Tossing the peppers and olives with the oil gave them a beautiful gloss, and a finishing drizzle over the toasts easily upped the sophistication. The layer of ricotta prevented any of the topping from seeping through and turning the toasts soggy. Paying attention to detail, we rubbed garlic onto our freshly toasted bread and finished with a sprinkling of parsley. Toast the bread just before assembling the bruschetta.

Before You Begin

We prefer the rich flavor of whole-milk ricotta; however, part-skim ricotta can be substituted. Do not use fat-free ricotta.

Instructions

Adjust oven rack 4 inches from broiler element and heat broiler. Combine ricotta, lemon zest, salt, and pepper in bowl. Combine red peppers, olives, rosemary oil, and lemon juice in second bowl.

Arrange bread in single layer on rimmed baking sheet and broil until bread is deep golden and toasted, 1 to 2 minutes per side.

Lightly rub 1 side of each toast with garlic (you will not use all of garlic). Spread ricotta mixture evenly on toasts, top with red pepper mixture, sprinkle with parsley, and drizzle with extra rosemary oil. Serve immediately.