Name: Piquillo Pepper Cheese Crostini
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

Skip to main content

Recipe notes

Back to top