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Roasted Red Pepper Baked Ricotta

Jessie
  • 70 minutes
  • Serves 6 to 8

INGREDIENTS

2 cloves

Garlic

1/4 cup

Parsley, fresh

1

Red bell pepper, large

2 tbsp

Shallot

2 tbsp

Balsamic vinegar

1

Salt and pepper

4 tbsp

Olive oil

1

loaf Easy crusty french bread or sourdough bread

1 1/2 cups

Ricotta cheese