Whipped Ricotta Toast with Roasted Peppers and Olive Oil

Quick Recipe Version (TL;DR)

• Yield: 4 toasts (2–4 servings)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 large red bell pepper
• 1 large yellow (or orange) bell pepper
• 1 tsp + 3 Tbsp extra-virgin olive oil, divided
• 1 cup (8 oz / 225 g) whole-milk ricotta
• 1 Tbsp lemon juice + 1 tsp lemon zest
• 1 small garlic clove, minced
• 1/2 tsp kosher salt, divided, plus more to taste
• Pinch black pepper
• 4 slices rustic sourdough or country bread (1/2 inch thick)
• 2 Tbsp chopped fresh basil or parsley (optional)
• Flaky sea salt and red pepper flakes, for garnish (optional)

Do This

• 1. Heat oven to 450°F (230°C). Halve, seed, and oil bell peppers; roast cut side down for about 20 minutes until skins blister.
• 2. Transfer hot peppers to a bowl, cover, and let steam 10 minutes. Peel off skins and slice into strips; season lightly with salt.
• 3. In a bowl or food processor, blend ricotta, 2 Tbsp olive oil, lemon juice, zest, garlic, 1/4 tsp salt, and pepper until very smooth and fluffy.
• 4. Brush bread slices with 1 Tbsp olive oil. Toast in a hot skillet or under the broiler until deeply golden and crisp on the edges.
• 5. Spread each toast generously with whipped ricotta. Pile roasted pepper strips on top.
• 6. Drizzle with remaining olive oil, sprinkle flaky salt, herbs, and red pepper flakes if using. Serve warm or at room temperature.

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Why You’ll Love This Recipe

• Creamy, whipped ricotta meets smoky-sweet roasted peppers for a simple but luxurious bite.
• Beautiful colors and textures make it perfect for entertaining, yet it is easy enough for a weeknight snack.
• Flexible: serve as a light lunch, hearty appetizer, or part of an antipasti spread.
• Most components can be prepped ahead, so assembling takes just a few minutes.

Grocery List

• Produce: Red bell pepper, yellow (or orange) bell pepper, lemon, garlic, fresh basil or parsley (optional).
• Dairy: Whole-milk ricotta cheese.
• Pantry: Rustic sourdough or country bread, extra-virgin olive oil, kosher salt, black pepper, flaky sea salt (optional), crushed red pepper flakes (optional).

Full Ingredients

For the Roasted Peppers

• 1 large red bell pepper
• 1 large yellow or orange bell pepper
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon kosher salt

For the Whipped Ricotta

• 1 cup (8 oz / 225 g) whole-milk ricotta cheese, drained if very watery
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest (about 1/2 small lemon)
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper

For the Toast and Assembly

• 4 slices rustic sourdough or country bread, about 1/2 inch (1.25 cm) thick
• 1 tablespoon extra-virgin olive oil, for brushing the bread
• Roasted peppers (from above)
• Whipped ricotta (from above)

Optional Garnishes

• 1–2 tablespoons extra-virgin olive oil, for drizzling
• Pinch flaky sea salt
• 2 tablespoons chopped fresh basil or flat-leaf parsley
• Pinch crushed red pepper flakes

Step-by-Step Instructions

Step 1: Roast the bell peppers

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or foil for easy cleanup. Cut the red and yellow bell peppers in half from top to bottom, remove the stems, seeds, and membranes, and place them cut side down on the prepared baking sheet. Drizzle with 1 teaspoon olive oil and rub it over the skins so they are lightly coated. Sprinkle with 1/4 teaspoon kosher salt.

Roast in the hot oven for about 20 minutes, or until the skins are deeply blistered and charred in spots and the peppers are very soft. If some peppers are charring faster than others, rotate the pan halfway through.

Step 2: Steam, peel, and slice the peppers

When the peppers are done, immediately transfer them to a heatproof bowl and cover tightly with a plate, lid, or plastic wrap. Let them steam for 10 minutes. This loosens the skins and makes peeling easy.

After steaming, carefully peel off and discard the papery skins. Slice the peeled peppers into strips about 1/4–1/2 inch wide. Taste a piece and adjust the seasoning with a tiny pinch more salt if needed. Set aside while you make the ricotta and toast the bread.

Step 3: Make the whipped ricotta

In a medium bowl or the bowl of a food processor, combine the ricotta, 2 tablespoons olive oil, lemon juice, lemon zest, garlic, 1/4 teaspoon kosher salt, and black pepper. If using a bowl, whip vigorously with a whisk or spoon for 1–2 minutes until the mixture is very smooth, creamy, and slightly fluffy. If using a food processor, pulse until silky and light, scraping down the sides as needed.

Taste and adjust: add a pinch more salt for savoriness, a bit more lemon juice for brightness, or an extra drizzle of olive oil for richness. The texture should be spreadable and cloud-like, not runny. If it seems too thick, whisk in 1–2 teaspoons of water to loosen slightly.

Step 4: Toast the bread

While the peppers cool and the ricotta is ready, toast the bread. Brush both sides of each bread slice lightly with the remaining 1 tablespoon olive oil. Heat a large skillet or grill pan over medium-high heat. Add the bread in a single layer (work in batches if needed) and toast for 2–3 minutes per side until the slices are golden brown, crisp on the edges, and lightly charred in spots.

Alternatively, you can toast the oiled bread under the broiler on a baking sheet for 1–3 minutes per side, watching very closely so it does not burn. The goal is a sturdy, crunchy surface that can hold plenty of creamy ricotta and juicy peppers without getting soggy.

Step 5: Assemble the toasts

Place the hot or warm toast slices on a serving board or plates. Generously spread each slice with about 1/4 cup of the whipped ricotta, going all the way to the edges for maximum coverage. The layer should be thick and pillowy.

Evenly divide the roasted pepper strips among the toasts, piling them up for a colorful, generous topping. Let some of the strips drape over the sides for a rustic, appetizing look.

Step 6: Finish with olive oil and serve

Drizzle each toast with a little extra-virgin olive oil (about 1–2 teaspoons per slice). If using, sprinkle with flaky sea salt for crunch, chopped fresh basil or parsley for freshness and color, and a pinch of crushed red pepper flakes for gentle heat.

Serve immediately while the bread is still lightly warm and crisp, and the ricotta is cool and creamy. These toasts are delicious on their own as a snack or appetizer, or served alongside a simple green salad for a light meal.

Pro Tips

• Drain watery ricotta. If your ricotta looks very wet, spoon it into a fine-mesh strainer set over a bowl and let it drain for 15–20 minutes. This keeps the whipped ricotta thick and luxurious instead of runny.
• Char the peppers well. Do not be afraid of dark spots on the skins. Deep blistering equals more smoky-sweet flavor and easier peeling.
• Use good olive oil. Because you drizzle it on at the end, a flavorful extra-virgin oil makes a big difference in both taste and aroma.
• Toast the bread thoroughly. The toast should be crisp and sturdy. If it is too soft, it will soak up moisture from the ricotta and peppers and lose its satisfying crunch.
• Serve at contrasting temperatures. Cool or room-temperature ricotta on warm toast with warm or slightly warm peppers gives a wonderful contrast in temperature and texture.

Variations

• Herbed ricotta. Stir 1–2 tablespoons of finely chopped fresh herbs (basil, parsley, or chives) into the whipped ricotta for extra flavor and a speckled green look.
• Spicy version. Add 1/4–1/2 teaspoon crushed red pepper flakes directly to the whipped ricotta and another pinch on top for a gentle, warming heat.
• Grilled bread. For extra smokiness, grill the oiled bread slices over medium-high heat on an outdoor grill until marked and crisp, then proceed with the recipe.

Storage & Make-Ahead

The whipped ricotta and roasted peppers can both be made ahead, but the toasts should be assembled just before serving for the best texture.

Whipped ricotta: Store in an airtight container in the refrigerator for up to 3 days. Stir before using. If it thickens in the fridge, loosen with a teaspoon or two of water or olive oil.

Roasted peppers: Store the sliced peppers in a covered container in the refrigerator for up to 4 days. Drizzle with a little olive oil to keep them moist. Bring to room temperature or gently warm before topping the toasts.

Bread: Toast is best fresh. If you need to prep ahead, you can slice the bread a few hours in advance and store it wrapped in a clean kitchen towel. Toast just before assembling.

Once assembled, the toasts are best enjoyed immediately. Leftovers will soften quickly and are not ideal for long storage.

Nutrition (per serving)

Approximate values per toast (1/4 of the recipe): about 330 calories; 21 g fat; 24 g carbohydrates; 12 g protein; 2 g fiber; 540 mg sodium. Actual values will vary based on the exact bread, olive oil, and ricotta brands used.