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About the Recipe: This recipe will take only a few minutes to assemble at serving time. It can be served on individual salad plates or on a small platter. The Ricotta Spoonable and the roasted peppers can be made ahead of time. Garnish with available fresh herb sprigs or leaves. Use a quality olive oil and sherry or white Balsamic vinegar for drizzles.
Recipe Inspired by: Dorie Greenspan in article “The Evening in Paris Dinner”. NY Times
Roasting Peppers: Peppers can be roasted or blackened on a stove top cast iron pan or grill, in the oven, or outside on a hot grill.
Here Is One Suggestions: Center a rack in the oven; heat to 425 degrees F. Line a baking sheet with foil. Rinse peppers, pat dry; place on the pan. Roast the peppers, turning every 10 minutes until their skins are black and blistered, about 40 minutes, depending on the size of the peppers.
Peel and Cut Peppers: Transfer peppers in a heatproof bowl, cover; when cool enough to handle (about 10 minutes or longer), peel off the skins; remove the caps; discard the seeds. Rub off with a paper towel; do not wash the peppers. Cut each pepper into strips, quarters, or halves. Lightly brush peppers with oil. (Can be refrigerated covered for 1 day)
To Serve: Make sure the Ricotta mixture is creamy to spread; if needed, stir in a small amount of cream until desired consistency. Spoon or spread ricotta spoonable on a platter or individual plates, drizzle with olive oil. Top with peppers; brush or drizzle with olive oil and either sherry or white balsamic vinegar. Finish the salad with leaves and sprigs from various herbs.
Yield: Can make 4 small salads or one-party size platter for serving.
pdf for Copy of Recipe – Roasted Peppers Spoonable Salad
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