Peperonata and Ricotta Crostini • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes.
• Add the tomato paste, red pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes.
• Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
• Heat your gas grill or broiler to medium high. Cut ½ slices in ciabatta and brush with the olive oil. Grill or broil until crisp and brown. Let cool slightly.
• Place ricotta in a bowl and stir in lots of black pepper and a pinch of salt to taste.
• Spread ricotta on grilled bread and top with the peperonata.