Grilled bell pepper and ricotta bruschetta

1. Place the peppers under hot grill, turning them, until the skin begins to darken and blister in spots (20-30 minutes). Peel, remove the stalks, then cut in half, remove the seeds and cut into strips. Peel and slice the onion.

2. Put the bell peppers and onion in a pan, sprinkle with olive oil, salt and pepper. Let stew over low heat for 10 minutes.

3. Drain the ricotta, put in a bowl, add salt and pepper and mash with a fork. Wash, dry and chop basil.

4 . Sprinkle the slices of country bread with olive oil and spread the ricotta. Divide the bell pepper compote. Sprinkle with basil. Pepper and enjoy warm.

Photo credit: Sucré Salé