Recipe information
Yield
10 Servings
Ingredients
1
/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1
/4 cup chopped green onions (green part only)
2
teaspoons drained capers
2
teaspoons sweet or hot smoked Spanish paprika
1
garlic clove, peeled
1
cup whole-milk ricotta cheese
4
ounces cream cheese, room temperature (about 1/2 cup)
1
/2 cup freshly grated Parmesan cheese
1
tablespoon extra-virgin olive oil plus additional for brushing
1
baguette, cut into 1/2-inch-thick rounds
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Preparation
Step 1
Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
Step 2
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
Step 3
Place bowl with cheese spread in center of platter. Surround with toasts.