Melted-Pepper-Ricotta Toast Recipe (2024)

Looks yummy! I will try it, or do the same thing and call it bruschetta. One question, after August 15 will Times readers not be able to see recipes in a Food section Times story like this one or a recipe in the Sunday Magazine unless they subscribe to NYT Cooking?

This is a delicious summery snack. Don't skimp on the mint.p.s. what is with people commenting on the recipe who haven't tried it yet? Please don't do that. Everyone can see that it "looks good."

Just a great big YUM! Brings back wonderful memories of my youth when mama made this (sans recipe mind you) to use up some abundant peppers from her garden. This is very nice even served on a smaller scale on Melba Toast as a meal starter. Just very wonderful. I'm for basil over mint but both are very nice.

Ricotta seemed boring to me so I used a soft goat cheese instead. Delicious!! Served it at an informal happy hour/dinner with neighbors who devoured it.

In the ingredient list, click on "melted pepper spread." It's a link to the recipe (delicious, I might add).

This was great--served on homemade sour dough which I didn't toast with basil. Might try to double the melted pepper spread next time if serving to a crowd and make that ahead. Served with a delightful NYT Cooking salad with beans for a weeknight meal. https://cooking.nytimes.com/recipes/1017554-tomato-salad-with-red-beans

So delicious! For the melted-pepper spread, I used leeks instead of onions, but otherwise followed the recipe. Mint leaves for garnish. I served this with grilled lamb and a side of zucchini, squash, and asparagus. My husband loved it, so I'll definitely be making this again!

I made the spread yesterday and had the toast for lunch today. I used lightly toasted sourdough bread and topped with a squeeze of lemon and basil. Delicious! I will make it for breakfast with a poached egg.

How do you make melted pepper spread?

I often make something similar to this using roasted red peppers rather than going through the trouble as this recipe describes.Of course, roasting the peppers are a bit of a chore too,but I think much tastier. Pretty much the same results, served on toasted slices of French bread (or any good chunky bread),either with the dollop of Ricotta or not but much preferred.Can even add some cooked, thinly sliced Italian sausage.Makes a great Crostini or Bruschetta.Can used jarred roasted peppers.

This is excellent! The peppers and onions took longer to cook but just delicious. Served on crostini for an appetizer

Ricotta seemed boring to me so I used a soft goat cheese instead. Delicious!! Served it at an informal happy hour/dinner with neighbors who devoured it.

Please help with melted pepper spread. Here in NM, that would be a green chile concoction.

Absolutely delicious. I’ve tried it with both mint and basil, and I’m hard pressed to make a choice.

This is a delicious summery snack. Don't skimp on the mint.p.s. what is with people commenting on the recipe who haven't tried it yet? Please don't do that. Everyone can see that it "looks good."

This looks delicious. To those who are interested in the nutritional information: 139 calories per serving is incorrect and a major underestimate. The actual calorie content is in the range of 300 to 350 kcal/serving.

Sounds like ti also might be good on a grilled Naan bread. Mixing up the ethnic heritage but why not?

Just a great big YUM! Brings back wonderful memories of my youth when mama made this (sans recipe mind you) to use up some abundant peppers from her garden. This is very nice even served on a smaller scale on Melba Toast as a meal starter. Just very wonderful. I'm for basil over mint but both are very nice.

Just to be clear...is 1 piece of toast considered one serving

This is amazing, and so easy. I made it last night for a friend (a big hit) and now just ate leftovers for breakfast.