Melted-Pepper-Ricotta Toast

By Francis Lam

Updated June 12, 2018

  • Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
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With the vegetal sweetness of caramelized peppers and onions as the base, a topping of fresh ricotta, flaky salt, and mint leaves is a simple way to make a terrific breakfast or lunch. It tastes fresh, deep, milky and rich, and the flavor of mint comes on like a surprise. 

Featured in: Finding Inspiration in My Toddler’s Strange Obsession With Peppers

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Ingredients

Yield:1 toast

  • 1 ½-inch slice of country bread

  • 3 to 4 tablespoons melted-pepper spread, or to taste

  • 2 to 3 tablespoons ricotta cheese, to taste

  • Flaky salt

  • Mint or basil leaves, roughly torn, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 19 milligrams cholesterol; 138 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 179 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast the bread well, and spread it with the peppers. Drop on the ricotta in dollops, and season them with flaky salt. Scatter on a few torn mint or basil leaves, and serve immediately.

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Ratings

4 out of 5
250 user ratings
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Comments

judith

Looks yummy! I will try it, or do the same thing and call it bruschetta. One question, after August 15 will Times readers not be able to see recipes in a Food section Times story like this one or a recipe in the Sunday Magazine unless they subscribe to NYT Cooking?

Lauren

This is a delicious summery snack. Don't skimp on the mint. p.s. what is with people commenting on the recipe who haven't tried it yet? Please don't do that. Everyone can see that it "looks good."

Annie

Just a great big YUM! Brings back wonderful memories of my youth when mama made this (sans recipe mind you) to use up some abundant peppers from her garden. This is very nice even served on a smaller scale on Melba Toast as a meal starter. Just very wonderful. I'm for basil over mint but both are very nice.

Lisa Cannon

This was easy and very temperature. With smaller toast rounds would be a fancy make-ahead bite!

Jessie

This was great--served on homemade sour dough which I didn't toast with basil. Might try to double the melted pepper spread next time if serving to a crowd and make that ahead. Served with a delightful NYT Cooking salad with beans for a weeknight meal. https://body-change.today/recipes/1017554-tomato-salad-with-red-beans%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Carrie

So delicious! For the melted-pepper spread, I used leeks instead of onions, but otherwise followed the recipe. Mint leaves for garnish. I served this with grilled lamb and a side of zucchini, squash, and asparagus. My husband loved it, so I'll definitely be making this again!

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