Bruschette With Ricotta and Peperonata

• Extra-virgin olive oil
• 6 slices country bread, 1/2-inch thick
• 1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature
• Kosher salt
• 2 cups peperonata (recipe follows)

1. Make the bruschette: Preheat the oven to 450 degrees.
2. Brush the olive oil evenly over both sides of each slice of bread.
3. Arrange the slices on a baking sheet and toast for 3 to 5 minutes, until golden brown.
4. Flip and toast for 3 minutes.
5. Rub each toasted slice with the cut side of the garlic.
6. Taste the ricotta.
7. If it seems bland, mix in a pinch of salt.
8. Divide the ricotta evenly among the bruschette, then top with spoonfuls of peperonata.
9. Serve immediately.

extravirgin olive oil, country bread, clove garlic, kosher salt, peperonata

Taken from cooking.nytimes.com/recipes/1012975 (may not work)