Spicy Pepper Jam Crostini with Ricotta
Category: Appetizers
Servings: 16
Ingredients
| Ingredient | Quantity |
|---|---|
| Baguette | 1 loaf |
| Fresh ricotta | 60g |
| Smoked ricotta | 60g |
| Extra virgin olive oil | 40g |
| Fresh chili peppers | 200g |
| Red bell peppers | 800g |
| Sugar | 500g |
| Coarse sea salt | A pinch |
| Red wine | 50ml |
Instructions
Start by preparing the spicy pepper jam for the crostini. Begin with washing and drying the bell peppers thoroughly. Remove the stems, cut them in half lengthwise, and discard the white ribs and seeds. Chop the fresh chili peppers into small pieces.
In a large saucepan, combine the red bell peppers and chili peppers with the sugar, coarse salt, and red wine. Cover the pot with a lid, leaving a small gap for steam to escape, and cook the mixture over medium heat for about an hour. Stir occasionally to ensure even cooking. As the peppers soften, continue to cook until the mixture becomes jam-like and thickened. You’ll know it’s ready when a spoonful placed on a plate holds its shape and does not run.
Once the pepper jam is ready, strain the mixture through a sieve to remove any remaining skin or seeds, leaving behind a smooth, thick spread.
Next, slice the baguette into thin rounds and place the slices on a baking sheet lined with parchment paper. Drizzle the baguette slices with a light amount of olive oil and toast them in the oven until they are golden and crisp.
While the bread is toasting, use a mandolin to thinly slice the smoked ricotta into delicate shards.
Once the crostini are crispy and golden, spread a spoonful of the homemade spicy pepper jam on each slice. Garnish half of the crostini with the smoked ricotta shards for an extra burst of flavor and texture.
These Spicy Pepper Jam Crostini with Ricotta are now ready to be served—perfect for a savory appetizer that’s sure to impress your guests! Enjoy the balance of smoky, spicy, and creamy flavors with every bite.
