Roasted Red Pepper Crostini

Roasted Red Pepper Crostini | Cake & Lilies

If you haven’t yet noticed, I’m a big fan of recipes that look way more fancy and complicated than they actually are. When I first roasted a red pepper about a year ago (yes, it was a big deal at the time and I remember it), I felt like I had finally conquered one of the simplest yet intimidating culinary skills of all time (I’m exaggerating). So basically, if you haven’t attempted to roast vegetables because you’re too intimidated, please please try it because it’s really quite simple and makes for some delicious meals.

I made these for a little dinner party my mom and I had for some of my close friends over the holidays. They were a big hit, plus there was plenty of ricotta, bread, and peppers for leftovers…which can make for a perfect pasta + bread dinner another night. Like many of my other recipes, a lot of the ingredients are approximate and exact amounts are unnecessary. Hope you enjoy!

P.S: Sorry about the lighting, these were taken in quite a hurry before we started eating!

Roasted Red Pepper Crostini | Cake & Lilies

Roasted Red Pepper Crostini

Makes about 4 dozen crostini


– one baguette

– about 5 ounces ricotta cheese

– 2 large red peppers

– balsamic vinegar (optional)


Slice baguette into thin slices to make crostini (I followed this recipe).

Wash the peppers and roast (I used this recipe)– basically, you’re just coating them in olive oil and arranging them on a foil-lined baking sheet, sticking them in the oven at 450°F for about 35 minutes, rotating about halfway through so all sides cook evenly. Charring = good, as it will help the skins peel off at the end. Once the peppers are done, put them in a covered bowl or container to let them steam. This make the skin easier to remove.

When the peppers cool, gently remove skin with your hands and slice the peppers into thin strips. Spread about a half teaspoon of ricotta on each crostini and top with a 2-3 slices of roasted pepper.

*Note: these get soggy after awhile due to the ricotta’s consistency, so it’s best to assemble the crostinis soon before you plan to eat them.

*EDIT: The balsamic. I did drizzle some over my crostini, but it’s not photographed here. I personally do recommend it, but it’s also great without!

Photos by Monica Dutia for Cake & Lilies

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