This is an easy appetizer that I’ve made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag—highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta for gluten-intolerant friends and family.
While crostini are still warm, rub garlic over baguette slices while still warm. Set aside.
In a bowl, combine peppers, garlic, parsley, oil and vinegar, salt and pepper.
Spread ricotta over toasted crostini. Top with peppers and garnish with basil, if using.
Makes 20 pieces.