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Roasted Red Pepper and Ricotta Bruschetta:
½ cup chopped roasted red peppers (see note)
1 Tablespoon finely chopped red onion
1 Tablespoon capers, drained
5 leaves fresh basil, thinly sliced
1 teaspoon balsamic vinegar
8 slices baguette
½ cup whole milk ricotta
Instructions
In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.
(I don't serve it on the baguette. I press the ricotta in a shallow dish and spoon the peppers over the top. Makes it a more party-friendly dish)