Fire-Roasted Ricotta with Corn and Peppers

This stunning appetizer is best served on crunchy grilled garlic bread.

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4.5 by 2 people

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  • Makes: 8 servings
  • Serving Size: appetizers
  • Hands On: 10 mins
  • Total Time: 20 mins

Fire-Roasted Ricotta with Corn and Peppers

Directions

  1. Heat grill to medium-high. Place ricotta in an 8- or 9-inch cast-iron skillet. Grill about 6 minutes or until bubbly. Let cool for 10 minutes. Top with corn and peppers; sprinkle with parsley and salt. Drizzle with Balsamic Brown Butter and serve with Garlic-Rubbed Bread.

Grilled Padron Pepper Topping

Directions

  1. Toss Padron peppers with olive oil and a little kosher salt; transfer to grill basket. Grill over medium-high heat about 2 minutes or until peppers begin to blister. Shake basket; cook 1 to 2 minutes more.

Charred Corn Topping

Directions

  1. Remove husks and silks from corn. Brush with olive oil. Grill over medium-high heat about 12 minutes, turning often. Remove corn from cobs.

Garlic-Rubbed Bread Slices

Directions

  1. Heat grill to medium-high. Grill the sourdough bread slices for 1 to 2 minutes or until toasted, turning once. Rub both sides of warm bread with cut sides of garlic.

Homemade Ricotta Cheese

Directions

  1. In a 4-qt. heavy nonreactive pot heat milk and cream over medium-high heat just until boiling, stirring occasionally. Remove from heat; stir in vinegar and kosher salt. Let stand 20 minutes.
  2. Line a colander with a few layers of 100-percent-cotton cheesecloth; set over large bowl. Pour in milk mixture. Let stand 1 hour. Lift ends of cheesecloth around cheese and squeeze gently; discard whey. Transfer cheese to a storage container. Cover; chill up to 1 week.

Balsamic Brown Butter Sauce

Directions

  1. In saucepan cook butter over low heat about 12 minutes or until browned, stirring occasionally. Remove from heat; let cool for 2 minutes.
  2. Stir in vinegar and season with salt and black pepper.
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Nutrition Facts (Fire-Roasted Ricotta with Corn and Peppers)

  • Per serving:
  • 400 kcal ,
  • 26 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 62 mg chol. ,
  • 599 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 13 g pro.
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Reviews (1)

2 Ratings
700 Days Ago
Great recipe! only I would put it altogether for a bruschetta mix(Diced/Minced) ,drizzle with olive oil,chilly flakes,B.pepper powder and Oregano!

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