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Ricotta & Roasted Pepper Crostini





Serves 4

1 small loaf ciabatta 

2 red peppers, roasted, sliced into thin strips or store bought

3 ounces fresh ricotta

½ cup arugula or fresh herbs

2 tablespoons balsamic vinegar, optional


Preheat the oven to 400F

Thinly slice the ciabatta and place it on a sheet tray. 

Toast in the oven for about 7-10 minutes until desired crunchiness.

Remove the crostini from the oven, allow to cool to room temperature and spread with ricotta.

Top with arugula and then roasted peppers. If using, drizzle balsamic vinegar over the top.


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