Ricotta Crostoni

• Peperonata (page 87)
• 3 cups fresh ricotta (preferably sheeps milk)
• 12 Crostoni Bagnati (page 48)
• Finishing-quality extra-virgin olive oil
• 1/4 cup thinly sliced fresh Italian parsley leaves
• Maldon sea salt or another flaky sea salt, such as fleur de sel
• Fresh coarsely ground black pepper

1. Spoon the peperonata into a medium serving dish or individual serving dishes.
2. Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up.
3. Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with finishing-quality olive oil.
4. Sprinkle a teaspoon of parsley, a pinch of sea salt, and coarsely grind black pepper over each crostono.
5. Arrange the crostoni on a serving platter or board, or rest one toast on the edge of each individual serving dish, and serve.

fresh ricotta, crostoni, olive oil, fresh italian parsley, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/ricotta-crostoni-393627 (may not work)