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1.
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First, roast the pepper.
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Roast at 400 F for 30-40 minutes until skin is wrinkled and charred.
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Remove pepper from the oven, place in a small bowl, and immediately cover with plastic wrap or aluminum foil.
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Let it sit until its cool enough to handle, about a half hour.
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Remove the stem, peel off the skin, and remove the seeds.
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Chop roasted pepper and set aside.
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Leave the oven on.
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2.
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In a medium skillet, heat 1 tablespoon of the olive oil over medium heat.
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3.
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Add shallot and 1/2 of the chopped garlic into the oil.
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Saute for 2 minutes until shallot is translucent.
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4.
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Add chopped roasted red pepper, salt, pepper, and balsamic vinegar.
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Continue to cook for 2 minutes until balsamic vinegar is fragrant and mixture has softened.
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5.
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Transfer red pepper mixture to a blender and blend until smooth.
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If mixture is too thick, add remaining olive oil and blend until smooth.
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Taste and re-season if necessary.
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Set aside.
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6.
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Spoon ricotta cheese into a small baking dish (I used a 4 cast iron skillet).
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You dont need to smooth it out unless you really want to.
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I like leaving it a bit uneven so that the finished dish looks more interesting!
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7.
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Pour red pepper sauce over the ricotta.
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Bake at 400 F for 10-15 minutes, until cheese is heated through.
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8.
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While the ricotta bakes, prepare the crostini.
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In a small saucepan (or in the microwave) melt butter with remaining garlic.
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9.
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Lay bread slices out on a baking sheet.
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Brush each piece of bread with butter and garlic mixture.
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Bake at 400 F until lightly toasted, about 5-7 minutes.
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10.
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Top baked ricotta with fresh chopped parsley for garnish.
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Serve immediately with crostini.
