Roasted capsicums, lactose free ricotta and gluten free sourdough croutons - George Eats

Ingredients

• 1 batch of lactose free ricotta (see notes for recipe or regular deli style ricotta)
• 5-6 large capsicums (I used 4 large red and 2 small yellow)
• 1-2 tablespoons roasted capsicum liquid (scale up or down as you see fit)
• 1-2 tablespoons balsamic vinegar
• 1/2-1 tablespoon light brown sugar (you can use an equal ratio of the three if you prefer a sweeter glaze)
• Stale gluten free sourdough (I used around 200g, see notes for recipe)
• Zest of 1 lemon
• Salt and freshly cracked pepper (to taste)
• Good quality olive oil
• herb of choice (basil or mint would be nice)
• Some toasted nuts (pine nuts or walnuts would be lovely)
• Some chilli flakes (paste or oil)
• Olives or capers