Ricotta and Red Pepper Toast

These tartines are excellent as an aperitif, but also for an evening meal with a good green salad.

For 6 slices of bread

• 6 slices of country bread
• 250 g of ricotta
• 60 ml of dried tomatoes
• 30 ml olive oil
• 15 ml lemon juice
• Salt/pepper to taste
• 2 red peppers, diced
• 3 slices of bacon, cut into small strips
• 1 chopped green onion
• 1/4 bunch of chopped parsley

Preparation

1. In a hot skillet with a little olive oil, grill the diced peppers. Add the bacon. Once the peppers are caramelized and the bacon is crispy, sprinkle with green onion and parsley. Season with salt and pepper to taste.
2. Reserve the preparation.
3. In a blender, mix the ricotta with 30 ml of olive oil, lemon juice, sundried tomatoes, salt and pepper.
4. Keep cool.
5. Grill the bread slices on the BBQ, in a pan or in the oven.
6. Spread tomato ricotta on each slice of bread, then add the peppers with the bacon.

You can taste!