Peperonata and Ricotta Crostini • St. Francis Winery & Vineyards

Ingredients

• ½ cup extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 4 cloves garlic, smashed
• 3 fresh bay leaves
• 2 tablespoons tomato paste
• Kosher salt and freshly ground pepper
• 6 bell peppers (red, yellow, and orange), cut into 2-inch pieces
• 1 cup dry white wine
• ½ bunch fresh basil, torn
• Pinch of red pepper flakes
• 2 teaspoons balsamic vinegar
• 1 loaf ciabatta bread
• 2 tablespoons extra-virgin olive oil
• 2 cups fresh ricotta cheese
• Salt and pepper to taste