Bruschette With Ricotta and Peperonata

Extra-virgin olive oil
6 slices country bread, 1/2-inch thick
1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature
Kosher salt
2 cups peperonata (recipe follows)

Serves 6

Make the bruschette: Preheat the oven to 450 degrees. Brush the olive oil evenly over both sides of each slice of bread. Arrange the slices on a baking sheet and toast for 3 to 5 minutes, until golden brown. Flip and toast for 3 minutes. Rub each toasted slice with the cut side of the garlic.
Taste the ricotta. If it seems bland, mix in a pinch of salt. Divide the ricotta evenly among the bruschette, then top with spoonfuls of peperonata. Serve immediately.

15 minutes