Herbed Ricotta with Roasted Peppers
- SERVINGS: 6
- 3 medium red bell peppers
- 3 medium yellow bell peppers
- 1/2 cup extra-virgin olive oil
- 6 tablespoons finely chopped flat-leaf parsley
- 1 large garlic clove, minced
- Salt and freshly ground pepper
- 1 pound fresh ricotta
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped jalapeño
- 1/2 teaspoon thyme leaves
- Crusty bread, for serving
- Preheat the oven to 425°. Set the peppers in a roasting pan and roast, turning occasionally, until blackened in spots and softened, about 30 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 30 minutes.
- Peel, core and seed the peppers, then cut them into 1/2-inch wide strips. In a bowl, toss the peppers with 1/4 cup of the olive oil, 3 tablespoons of the parsley and half of the garlic; season with salt and pepper.
- In a medium bowl, whisk the ricotta until creamy. Whisk in the remaining 1/4 cup of olive oil, 3 tablespoons of parsley and half of the garlic along with the mint, jalapeño and thyme; season with salt and pepper.
- Mound the ricotta in the center of a plate. Arrange the pepper strips around the ricotta, spoon the pepper juices on top and serve with crusty bread.
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