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Grilled Crostini With Ricotta, Sweet Peppers & Salsa Verde
Prep Time
15 mins
Cook Time
10 mins
Total Time
35 mins
 

These grilled crostini are an easy appetizer that's perfect for summer entertaining. The herb-packed salsa verde is loaded with fresh flavor that totally complements the creamy ricotta and grilled sweet mini peppers. Best when paired with a crisp rosé or sparkling wine.

Course: Appetizer, Side Dish
Keyword: Crostini, Grill, herbs
Ingredients
Salsa Verde
  • 1/2 bunch flat leaf parsley, leaves finely chopped
  • 10-15 fresh basil leaves, finely chopped
  • 10 - 15 fresh mint leaves, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 heaping tsp lemon zest
  • juice of 1 lemon
  • 1/2 cup olive oil (or more if needed to just cover all of the herbs)
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper
Crostini
  • 1 french baguette
  • 8 oz ricotta
  • 8-10 sweet mini peppers
  • 1 clove garlic, peeled
  • olive oil
Instructions
  1. Prepare the salsa verde first so it has time for the flavors to develop.

  2. Finely chop all of your herbs. Zest 1-2 lemons. Add spices and the juice of 1 lemon. Stir and allow to rest.

  3. Light the grill.

  4. Prepare the crostini and mini peppers for grilling. Slice the baguette on a diagonal so you have more surface area to work with on each crostini. Slices should be about 3/4 in. thick. Brush both sides of each piece of bread generously with olive oil.

  5. Cut the stems off each of the sweet mini peppers and clean out the seeds and veins from the center. Brush each pepper with olive oil on all sides.

  6. Grill the bread slices and the bell peppers over medium to low heat. Do not place the crostini directly over the flame or else they will burn. Pay careful attention and turn as needed. The crostini will only take 1-2 minutes each side. For both the crostini and peppers, we're looking for grill marks and not char. If they become charred, they will taste bitter. So, stay by the grill, leave the grill uncovered and turn as needed.

  7. When you remove the crostini from the grill, rub each piece of bread with the peeled clove of garlic. Only rub the side of the bread that you will be topping. Thinly slice the peppers when they come off the grill.

  8. To assemble the crostini, slather ricotta on the garlic rubbed side of the bread, top with different colored sweet mini pepper slices, and drizzle the salsa verde on top.