Whipped Ricotta and Peperonata Bruschetta

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A nod to a classic antipasto, Chef Alex Horowitz’ bruschetta recipe swaps out some of the usual suspects (tomatoes and basil) with whipped ricotta and peperonata. The switch makes for a smooth, luscious little plate (thank you cheese and stewed peppers) that’s great as a snack or a starter. Be sure to make extra; you’ll likely lose a few in the production process.



  • 1 baguette
  • Arugula (optional)
  • Extra virgin olive oil
  • Finishing salt, such as Maldon
for the peperonata
  • 2 red bell peppers, medium dice
  • 1 small white onion, medium dice
  • 3 tablespoons golden raisins
  • 2 tablespoons currants
  • 1 tablespoon thinly sliced garlic
  • 1 jalapeño, deseeded and minced (optional)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup white wine
for the whipped ricotta
  • 1 container good store-bought ricotta
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


for the peperonata
  1. Sweat onion and garlic in a small pot or pan for about 3 minutes.
  2. Add bell peppers and jalapeños. Sweat all until translucent.
  3. Add currants, golden raisins, white wine, and balsamic. Cook until most liquid is gone and veg is nicely glazed.
  4. Let cool on large plate or sheet pan.
for the whipped ricotta
  1. Place all ingredients in a bowl and whip with a whisk until somewhat smooth.
for the baguette
  1. Cut baguette on the bias into 1/2-inch slices. Drizzle with oil, salt, and pepper.
  2. In a large cast iron pan on medium-to-low heat, brown the bread slowly on both sides. Work in batches until done.
to assemble
  1. Spread a nice amount of ricotta on bread, then peperonata.
  2. Finish with a little arugula, a small drizzle of extra virgin olive oil and finishing salt.

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