Spicy Sopressata & Ricotta Bruschetta Recipe

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 3/4-inch (2 cm) thick slices. Arrange slices on a baking sheet in a single layer.

Brush both sides of each slice lightly with 3 tablespoons extra-virgin olive oil and sprinkle evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Toast in the oven 6–8 minutes until golden and crisp, flipping once halfway. Remove and while still warm, rub the cut side of a whole garlic clove across each slice for a hint of garlic flavor. Set aside to cool slightly.

Place 1 cup whole-milk ricotta, 2 tablespoons heavy cream, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon fine salt, and 1/4 teaspoon freshly ground black pepper in a bowl or the pitcher of a small blender.

Whisk vigorously or pulse/blend until smooth, light and spreadable, about 30–60 seconds. Scrape down sides and taste; adjust seasoning with a pinch more salt or lemon if desired. Transfer to a small bowl for assembly.

Turn oven to 375°F (190°C) or use the same 400°F briefly if oven hot. Place 2 whole red bell peppers directly on a baking sheet lined with foil or in a roasting pan and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred in spots.

Remove peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam — this loosens the skin. When cool enough to handle, peel away skins, remove stems and seeds, and slice peppers into 1/2-inch strips.

In a small bowl combine sliced roasted peppers, 1 thinly sliced shallot, 1 minced garlic clove, 1 tablespoon red wine vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat and let marinate at room temperature for at least 15 minutes (or up to 2 hours) to develop flavor.

To assemble three bruschetta pieces: spread a generous spoonful (about 2–3 tbs) of whipped ricotta evenly over each toasted bread slice, leaving a small border.

Top each portion of ricotta with 2 slices of spicy soppressata, folded or slightly overlapped to add height and texture.

Arrange a small handful of the marinated roasted pepper strips (about 2–3 pepper strips) on top of the soppressata on each piece, allowing some juices to drizzle but not saturate the bread.

Finish each bruschetta with 2 fresh basil leaves (torn if large), a light drizzle of calabrian chili oil or a small dab (about 1/3 tsp) of Calabrian chili paste if you want extra heat, and a light sprinkle of flaky sea salt.

Serve immediately so the bread remains crisp. Makes three pieces as described; multiply quantities if serving more.