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Ricotta Crostini with Sausage and Peppers

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  1. Eight 1/2-inch thick slices of ciabatta bread
  2. 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  3. 1 large garlic clove
  4. 2 sweet Italian sausages (6 ounces), removed from casings
  5. 2 high-quality whole roasted yellow or red bell peppers (5 ounces), sliced into 1/4-inch strips
  6. 1/4 teaspoon crushed red pepper
  7. 1 cup ricotta cheese
  8. Kosher salt and freshly ground pepper
  9. 4 basil leaves, thinly sliced
  1. Preheat the broiler. On a baking sheet, brush both sides of the bread with 2 tablespoons of the oil. Broil the bread, turning once, until the edges are deep golden, 4 minutes. Rub the garlic clove over the top of the toasted bread.
  2. In a medium skillet, heat the remaining 2 teaspoons of oil. Add the sausage and cook over moderate heat, breaking it up, until browned and cooked through, 4 minutes. Add the peppers and crushed red pepper and cook until heated through, 1 minute.
  3. Spread each piece of bread with some of the ricotta. Season the ricotta with salt and pepper and top with the sausage mixture. Sprinkle with the basil and serve.