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Mixed Pepper Ricotta Toast

    Chef Poppy began last month’s cooking class feast by modifying a New York Times recipe for Mixed Pepper Ricotta Toast. This is a wonderful starter or addition to a light summer meal.

    2 medium onions
    1/4 cup olive oil
    3 medium sized peppers
    4 cloves garlic, thinly slices
    1 tbsp fresh basil leaves
    Sourdough baguette
    feta cheese

    1. Slice the onions thinly, into 1/8″ half moons.
    2. Stem, seed, and slice the peppers into thin strips.
    3. Heat the oil in a tall sided skillet and stir in the onions.  Add salt and continue to stir until onions get soft, about 10-15 minutes.
    4. Add peppers and garlic and cook for another 10-15 minutes, or when the peppers are spreadable and everything smells delicious.
    5. Toast bread and spread mixture. (The recipe called for fresh thyme but I used basil. Use what you have! It’s always important to be creative and to use your imagination when cooking.)
    6. Crumble feta on top.