Ricotta Crostini with Roasted Red Peppers and Capers
Ingredients
- 24 (1/4-inch-thick) slices baguette
- 6 tablespoons extra-virgin olive oil , divided
- 1 cup jarred roasted red peppers , patted dry and chopped fine
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers , rinsed and minced
- 1 small garlic clove , minced
- 1/2 teaspoon table salt , divided
- 1/2 teaspoon black pepper , divided
- 6 ounces (3/4 cup) whole-milk ricotta cheese
- 1/2 teaspoon grated lemon zest
Instructions
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