© Mirjam Bleeker
Active Time
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Total Time
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Yield
Serves : 6

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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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