Piquillo Pepper Cheese Crostini

• 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

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:
2. Cover and chill.
3. Preheat oven to 375u0b0F. 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:
4. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.

piquillo peppers, green onions, capers, sweet, garlic, wholemilk ricotta cheese, cream cheese, parmesan cheese, extravirgin olive oil, baguette

Taken from www.epicurious.com/recipes/food/views/piquillo-pepper-cheese-crostini-350786 (may not work)