-
1
Preheat oven to 500 degrees F.
-
2
Wash and dry red bell peppers.
-
3
Line a baking sheet with parchment paper and place whole peppers on the baking sheet.
-
4
Bake for 45 minutes (or until the skin all over the pepper is wrinkly and charred), turning every 15 minutes to char the sides.
-
5
Take out of the oven and transfer to a clean bowl to cool, cover tightly.
-
6
Once peppers are cool enough to handle, gently peel off most of the charred skin.
-
7
Pull the stem and seeds out of the pepper.
-
8
Cut open the pepper to remove ribs and any remaining seeds.
-
9
Cut the peppers in 1/4-inch thick strips.
-
10
If storing peppers for later use, place them in a container with a lid and cover in olive oil.
-
11
Store in a fridge.
-
12
To assemble the bruschetta, turn the broiler on high and broil bread slices for 2 minutes or until the surface is nice and brown.
-
13
Flip the slices and broil the other side of the bread the same way.
-
14
Watch closely as the time will depend on the strength of your broiler.
-
15
Mice half of the garlic.
-
16
Leave the remaining garlic whole.
-
17
In a small bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
-
18
Whisk vinaigrette vigorously.
-
19
In a bigger bowl, combine sliced peppers and balsamic vinaigrette you just prepared.
-
20
Sprinkle with fresh thyme.
-
21
Cut the remaining whole clove of garlic lengthwise and using one half, cut side down, gently rub the toasted bread.
-
22
Depending on the size of your bread slices, spread 1 to 2 tablespoons of ricotta cheese on each slice and sprinkle with fresh thyme.
-
23
If desired, sprinkle the cheese with some sea salt.
-
24
Top it off with 3-4 strips of marinated red bell pepper (roughly 13 to 1/2 of a pepper).
-
25
Sprinkle with more fresh thyme and serve immediately.
