Ingredients
Bruschetta Topping:
- 1 cup S&F Roasted Red Peppers, drained and sliced
- 1/2 cup sliced Castelvetrano olives
- 4–6 slices Brandt Hungarian Salami
- 1 tbsp capers (drained)
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Crushed red pepper flakes, to taste
- Salt and pepper to taste
Basil Ricotta:
- 1 cup whole milk ricotta
- 2 tbsp fresh basil, finely chopped
- Salt and pepper to taste
For Serving:
- Toasted baguette slices
- Shaved Parmesan (optional)
Instructions
Mix the Topping: In a bowl, combine S&F Roasted Red Peppers, olives, Hungarian Salami, capers, olive oil, lemon juice, and red pepper flakes. Season with salt and pepper. Let sit 10–15 minutes.
Prepare Ricotta: Stir together ricotta and chopped basil. Season to taste.
Assemble: Spread basil ricotta on toasted baguette slices. Top with pepper-olive-salami mix.
