Peperonata and ricotta crostini | Recipe | Kitchen Stories

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 0.5 lb ricotta
• 1 loaf ciabatta bread
• 1 onion
• 1 clove garlic
• 6 tbsp olive oil (divided)
• 1 tbsp milk
• 1 lime (juice and zest)
• 0.25 oz rosemary
• 0.25 oz thyme
• 7 oz canned crushed tomatoes
• 0.25 cup white wine
• 2 tbsp balsamic vinegar
• 0.25 oz basil
• salt
• pepper
• olive oil for frying