Name: Peperonata with Ricotta Crostoni
Yield: 8 Servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 large red onion, halved, cut into 1/4'-thick slices (about 2 1/2 cups); 1/4 cup thinly sliced garlic cloves; 2 teaspoons kosher salt, divided, plus more for seasoning; Freshly ground black pepper; 2 red bell peppers, seeded, cut into 1/4'-thick slices; 2 yellow bell peppers, seeded, cut into 1/4'-thick slices; 2 orange bell peppers, seeded, cut into 1/4'-thick slices; 1 tablespoon Sherry vinegar; 1 tablespoon dried oregano; 2 teaspoons sugar; 1 cup Basic Tomato Sauce (click for recipe); 1/2 cup pitted Arbequina or Niçoise olives; 3 tablespoons thinly sliced flat-leaf parsley leaves, divided; 2 cups D.I.Y. 'Ricotta' or store bought (click for recipe); 4 Crostoni Bagnati, halved diagonally (click for recipe); High-quality extra-virgin olive oil; Maldon sea salt or fleur de sel; Freshly ground black pepper

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