Peperonata with Ricotta Crostoni

• 1/2 cup extra-virgin olive oil
• 1 large red onion, halved and sliced 1/4 inch thick
• 1/4 cup thinly sliced garlic cloves (about 10 large cloves)
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper
• 2 red bell peppers, cored, seeded, and sliced 1/4 inch thick
• 2 yellow bell peppers, cored, seeded, and sliced 1/4 inch thick
• 2 orange bell peppers, cored, seeded, and sliced 1/4 inch thick
• 1 tablespoon Spanish sherry vinegar
• 1 tablespoon dried oregano
• 2 teaspoons sugar
• 1 cup Basic Tomato Sauce (page 24)
• 1/2 cup pitted Taggiasche, Umbrian, or Nicoise olives
• 2 tablespoons thinly sliced fresh Italian parsley leaves
• 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. Adjust the oven rack to the middle position and preheat the oven to 350F.
2. Heat the oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
3. Add the onion and garlic, season with 1 teaspoon of the salt and several turns of pepper, and saute, stirring occasionally to prevent the onion and garlic from browning, until the onion is tender and translucent, 5 to 7 minutes.
4. Add the peppers, season with the remaining 1 teaspoon of salt, and saute until they begin to soften, about 2 minutes.
5. Add the vinegar, oregano, and sugar, and stir to combine the ingredients.
6. Stir in the tomato sauce and cook for about 2 minutes to meld the flavors.
7. Taste for seasoning and add more salt or pepper, if desired.
8. Transfer the peperonata to a large baking dish (at least 9 by 13 inches) or a large, ovenproof skillet and smooth the top with a wooden spoon or spatula to make it level.
9. Place the peperonata in the oven to bake for 10 minutes.
10. Remove the peperonata from the oven, stir in the olives, and return it to the oven for 30 to 35 minutes, until the top is charred, especially around the edges.
11. Remove the peperonata from the oven and allow it to cool for at least 10 minutes before serving.
12. Serve warm or at room temperature.
13. If you are making the peperonata to serve later, set it aside to cool to room temperature, transfer to an air-tight container, and refrigerate for up to two to three days.
14. Bring the peperonata to room temperature and sprinkle the parsley over it before serving.
15. Spoon the peperonata into a medium serving dish or individual serving dishes.
16. Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up.
17. Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with finishing-quality olive oil.
18. Sprinkle a teaspoon of parsley, a pinch of sea salt, and coarsely grind black pepper over each crostono.
19. Arrange the crostoni on a serving platter or board, or rest one toast on the edge of each individual serving dish, and serve.
20. Salice Salentino Rosato (Puglia)

extravirgin olive oil, red onion, garlic, kosher salt, freshly ground black pepper, red bell peppers, yellow bell peppers, orange bell peppers, spanish sherry vinegar, oregano, sugar, tomato sauce, taggiasche, fresh italian parsley, fresh ricotta, crostoni, olive oil, fresh italian parsley, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/peperonata-with-ricotta-crostoni-393587 (may not work)