I was inspired to make this by a jar of Sicilian-style peperonata at my favorite Italian market by my house. I have to say, this did not disappoint. It’s perfect for a light lunch/dinner or as a appetizer at your next party!
Sicilian-Style Peperonata
February 28, 2024
Persons
4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Notes
This recipe if for 4 slices of bread. If you plan on making more, adjust the ingredients accordingly.
Ingredients
- 4 slices of bread (sourdough or rustic Italian bread work well)
- Olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
- 2 cloves garlic, minced
- 2 roasted red peppers, diced
- 2 tablespoons golden raisins
- 2 tablespoons pine nuts, toasted
- Fresh basil leaves for garnish (optional)
- Balsamic glaze for drizzling (optional)
Instructions
- Prepare the Pan-Fried Bread:
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Place the bread slices in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side. Add more olive oil if needed.
- Prepare the Sicilian Style Peperonata:
- In the same skillet used for the bread, add a bit more olive oil if necessary.
- Sauté the minced garlic until fragrant, about 1 minute.
- Add the diced roasted red peppers and golden raisins and cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Add toasted pine nuts and give a good mix.
- Assemble the Dish:
- Spread a generous layer of the ricotta cheese onto each pan-fried bread slice.
- Top the ricotta with the Sicilian style peperonata mixture, spreading it evenly.
- Garnish with fresh basil leaves and/or balsamic glaze if desired.
