Ricotta Tomato Bread

• 2 tablespoons vegetable oil
• 1 stalk celery, diced
• 12 green pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 14 teaspoon paprika
• 14 teaspoon chili powder
• 1 (28 ounce) can tomatoes, drained and chopped
• 3 tablespoons tomato paste
• 13 cup parmesan cheese, grated
• 1 French baguette, cut in half lengthwise
• 12 cup ricotta cheese
• salt and pepper, to taste

1. Heat oil in large skillet.
2. Cook celery, green pepper, onion, garlic, paprika and chili powder 4-5 minutes over low heat.
3. Mix in tomatoes and tomato paste and season as desired.
4. Continue to cook for 15 minutes.
5. Add parmesan cheese and finish cooking 5 minutes.
6. Slice each bread half into 3 pieces and toast in oven.
7. Place bread on cookie sheet or ovenproof platter.
8. Spoon tomato mixture over the top with ricotta cheese.
9. Broil 3-4 minutes or until melted.
10. Serve immediately.

vegetable oil, celery, green pepper, onion, garlic, paprika, chili powder, tomatoes, tomato paste, parmesan cheese, lengthwise, ricotta cheese, salt

Taken from www.food.com/recipe/ricotta-tomato-bread-19870 (may not work)