Mediterranean Savory Ricotta Toast with Roasted Red Pepper and Olives
A light and savory breakfast featuring creamy ricotta cheese spread on toasted whole grain bread, topped with tender roasted red bell pepper strips and briny Kalamata olives, finished with fresh oregano.
Ingredients
- Red Bell Pepper80 g
- Ricotta Cheese120 g
- Red Bell Pepper80 g
- Olive Oil5 g
- Fresh Oregano5 g
- Salt1 pinch
- Black Pepper1 pinch
- Whole Grain Bread80 g
- Kalamata Olives15 g
Instructions
- 1Step 1
Preheat a small pan over medium heat. Slice the red bell pepper into thin strips. Add the bell pepper strips and 5g olive oil to the pan and sauté for 5-7 minutes until softened and slightly charred.
- 2Step 2
While pepper cooks, toast the whole grain bread slices until golden brown.
- 3Step 3
In a small bowl, combine ricotta cheese with a pinch of salt and black pepper.
- 4Step 4
Spread the seasoned ricotta evenly over the toasted bread. Top with the roasted red pepper strips and sliced Kalamata olives.
- 5Step 5
Garnish with fresh oregano leaves before serving.
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