Quick lemon ricotta toasts with skillet-blistered peppers, olives, and rosemary honey

Instructions

1. 1

   Preheat a large skillet or griddle over medium-high heat for 1 minute. If you prefer to toast the bread in the oven, preheat it to 220 °C / 425 °F.

2. 2

   In a bowl, mix the ricotta with 2 teaspoons (10 ml) lemon juice, 1 teaspoon lemon zest, 1 teaspoon (5 ml) olive oil, half of the salt, and a little black pepper until creamy.

3. 3

   In another small bowl, stir together the honey and finely chopped fresh rosemary, then set aside.

4. 4

   Heat 1 tablespoon (15 ml) olive oil in the skillet. Add the mini sweet pepper strips, a pinch of salt, and sauté for 4 to 5 minutes, stirring, until tender with browned spots. Remove from the heat.

5. 5

   Toast the baguette slices. You can do this in the same skillet for 1 to 2 minutes per side, or in the oven at 220 °C / 425 °F for 3 to 4 minutes, until crisp around the edges.

6. 6

   Spread each toast with a layer of lemon ricotta. Top with the sautéed peppers and chopped green olives.

7. 7

   Finish with drizzles of rosemary honey, the basil leaves, the remaining black pepper, and an extra pinch of salt if needed. Serve immediately.