Pepper and Olive Bruschetta
1. In a large bowl, add the Mezzetta® Roasted Red Bell Pepper Strips, Mezzetta® Pitted Italian Castelvetrano Olives, dates, pistachios, Mezzetta® Imported Non-Pareil Capers, fresh mint, fresh parsley, lemon juice, extra virgin olive oil, red pepper flakes and salt and pepper to taste.
2. Stir together to combine and set aside for 15-20 minutes to allow the flavors to meld.
3. While the bruschetta marinates, make the basil ricotta: In a medium bowl, add the ricotta, thinly sliced basil and season with salt and pepper to taste. Mix until fully combined and set aside.
4. Spread the basil ricotta mixture over slices of toasted baguette, top with the pepper and olive bruschetta and garnish with shavings of parmesan cheese before serving.
5. Enjoy!
6. *Chef’s Note: For the bread, you can use store bought crostini, garlic bread, or slice a French baguette into ½ inch thick slices, brush with olive oil and bake in a 375°F oven for 5 to 6 minutes until lightly golden.
Shop Ingredients
Directions
1. In a large bowl, add the Mezzetta® Roasted Red Bell Pepper Strips, Mezzetta® Pitted Italian Castelvetrano Olives, dates, pistachios, Mezzetta® Imported Non-Pareil Capers, fresh mint, fresh parsley, lemon juice, extra virgin olive oil, red pepper flakes and salt and pepper to taste.
2. Stir together to combine and set aside for 15-20 minutes to allow the flavors to meld.
3. While the bruschetta marinates, make the basil ricotta: In a medium bowl, add the ricotta, thinly sliced basil and season with salt and pepper to taste. Mix until fully combined and set aside.
4. Spread the basil ricotta mixture over slices of toasted baguette, top with the pepper and olive bruschetta and garnish with shavings of parmesan cheese before serving.
5. Enjoy!
6. *Chef’s Note: For the bread, you can use store bought crostini, garlic bread, or slice a French baguette into ½ inch thick slices, brush with olive oil and bake in a 375°F oven for 5 to 6 minutes until lightly golden.