Red Capsicum Toasts
Elevate your appetizer game with these vibrant and flavorful Red Capsicum Toasts! Featuring sweet, roasted red capsicums layered atop golden, olive oil-brushed baguette slices, this recipe combines creamy ricotta cheese, fragrant sautéed garlic, and fresh basil for an irresistible bite. The caramelized richness of the capsicums pairs beautifully with a drizzle of optional balsamic glaze, adding a touch of tangy sweetness. Perfect as a sophisticated starter or a light snack, these toasts are easy to prepare in under 40 minutes and pack a balance of textures and bold Mediterranean flavors. Serve warm as a crowd-pleasing dish for brunches, parties, or any time you're craving an elegant, veggie-forward toast!
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Recipe Information
Ingredients
- 2 Red capsicums (bell peppers)
- 3 tablespoons Extra virgin olive oil
- 2 Garlic cloves
- 1 cup Ricotta cheese
- 10 leaves Fresh basil leaves
- 1 loaf Baguette or sourdough bread
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Balsamic glaze (optional)
Instructions
Preheat the oven to 220°C (430°F) and line a baking tray with parchment paper.
Cut the red capsicums in half lengthwise and remove the seeds and membranes.
Place the capsicum halves cut-side down on the prepared baking tray and drizzle with 1 tablespoon of olive oil.
Roast the capsicums in the oven for 15-20 minutes, or until the skins are blackened and blistered.
Remove the capsicums from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let the capsicums cool for 10 minutes.
Once cooled, peel off the skins from the capsicums and cut them into thin strips.
While the capsicums are cooling, slice the baguette or sourdough bread into 1/2-inch thick slices.
Brush both sides of the bread slices with the remaining 2 tablespoons of olive oil and arrange them on a baking tray.
Toast the bread slices in the oven for 5-7 minutes, or until lightly golden and crisp. Remove from the oven and set aside.
In a small bowl, mix the ricotta cheese with salt and black pepper. Set aside.
Peel and thinly slice the garlic cloves.
In a small skillet, lightly sauté the sliced garlic in a teaspoon of olive oil until golden and fragrant, about 1 minute. Remove from heat.
To assemble, spread a generous layer of ricotta cheese on each toasted bread slice.
Top with a few strips of roasted capsicum and a sprinkle of sautéed garlic slices.
Garnish each toast with fresh basil leaves and, if desired, drizzle with a small amount of balsamic glaze for added flavor.
Serve immediately and enjoy your Red Capsicum Toasts!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
