Crostini with ricotta and chili pepper jam

Name: Crostini with ricotta and chili pepper jam
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: Baguette 1; Cow's milk ricotta cheese ¼ cup; Smoked Ricotta cheese aged 2.1 oz; Extra virgin olive oil 3 tbsp; Fresh chili pepper red spicy 7.1 oz; Red peppers 1.8 lbs; Sugar 2 ½ cups; Coarse salt 1 pinch; Red wine 1.7 oz

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161

Calories per serving

Vegetarian

Energy Kcal 161
Carbohydrates g 32.6
of which sugars g 22.2
Protein g 2.2
Fats g 2.3
of which saturated fat g 0.63
Fiber g 0.9
Cholesterol mg 3
Sodium mg 180

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Makes: 16 pieces
Cost: Average

PRESENTATION

Small bites with BIG flavor—these ricotta crostini with chili pepper jam are always a hit when you want something that's as crisp and creamy as it is pretty on the plate. Bright, glossy red pepper jam over fluffy whipped ricotta sits on crunchy crostini, making each piece colorful, cheerful, and totally snackable. Some people love the little kick from the chili, while others go straight for that smooth, mild ricotta layer. When you add these to your next party, you’ll see why these easy appetizers always get attention. The nice contrast between sweet, tangy heat and rich cheese means every bite keeps everyone coming back. These are top picks whether you want holiday appetizer ideas that impress or snacks for a laid-back weekend get-together that feel special without any fuss.

Busy families need make-ahead crostini that are full of flavor and easy to serve any time—these really deliver. Great for big holiday spreads, but honestly, they work for all kinds of occasions...even just a simple Friday night with the family. Pair them up with meats, cheese, or a pile of veggies—since the jam is bold and the crostini recipes are versatile, you can mix and match however you want. People rave about how the creamy cheese blends so well with the spicy-sweet jam (honestly, it's DELICIOUS every time). Home cooks love that these are reliable—present well, hold up at parties, and get finished fast every time, mostly because they taste so good and look so nice. That’s why you’ll find them popping up at gatherings big and small. With all those layers of flavor and easy serving style, it’s smart to keep this idea handy...busy hosts definitely appreciate any spicy jam recipes that turn everyday ingredients into something crowd-pleasing and fun.

INGREDIENTS

161

Calories per serving

Ingredients for 16 crostini: Baguette 1; Cow's milk ricotta cheese ¼ cup (60 g); Smoked Ricotta cheese 2.1 oz (60 g) - aged; Extra virgin olive oil 3 tbsp (40 g)

for the chili pepper jam: Fresh chili pepper 7.1 oz (200 g) - red spicy; Red peppers 1.8 lbs (800 g); Sugar 2 ½ cups (500 g); Coarse salt 1 pinch; Red wine 1.7 oz (50 ml)

Preparation

How to prepare Crostini with ricotta and chili pepper jam

To prepare the crostini with ricotta and chili pepper jam, start by making the jam: Wash and dry the bell peppers, remove the stems, cut them in half lengthwise, remove the white fibers and seeds 1, and cut them into pieces 2; proceed in the same way with the chili peppers: remove the stems, cut them in half lengthwise, and remove the seeds 3,

finally, cut the chili peppers into pieces as well 4. Place the chopped bell peppers and chili peppers in a saucepan, add the granulated sugar 5, salt, and wine 6, and cook over very low heat.

Cover the pot with a lid 7, leaving a vent for the steam, and cook for about an hour. Once the time has passed 8, turn off the heat and pass everything through a food mill 9, paying particular attention to the skins to extract as much pulp as possible.

When you have finished straining the chili peppers, you will obtain a homogeneous pulp. Put the mixture back on low heat, stirring 10 and skimming often if necessary (removing the white film that can form on the surface during cooking), and cook for another half hour. When the chili pepper jam is thick 11, take a little with a teaspoon and let a drop fall onto a plate; if it remains compact, your jam is ready. Slice the baguette 12,

place the slices on a baking sheet lined with parchment paper, drizzle with a little olive oil 13, and toast them in a preheated oven at 350°F for 5 minutes to obtain crispy crostini 14. Use a mandoline to shave the aged ricotta 15.

Top the toasted crostini with a spoonful of chili pepper jam 16, then garnish half with the shaved aged ricotta 17 and the remaining half with the fresh ricotta 18. The crostini with ricotta and spicy chili pepper jam are ready to be crunched.

Storage

It's recommended to consume the crostini immediately. If you prefer, you can prepare the chili pepper jam in advance and store it in the refrigerator for up to 2 weeks. For longer storage, place it while still hot in already sterilized jars and turn them upside down to create a vacuum seal!