Red Pepper Pesto and Ricotta – Appetizer

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This is one of the easiest, quickest and most delicious appetizers one could possibly make. Perfect for summer; the sweetness of the red pepper along with the tartness of the balsamic vinegar complement the simple and pure milky flavor of the Ricotta.

One Red Pepper

Small clove of garlic

1 tablespoon olive oil

1 teaspoon balsamic

1 ½ cups Ricotta

In a food processor chop one red pepper finally with garlic and pour in a sieve and drain some of the juice. Place in bowl, mix with olive oil, salt and pepper. Next spread a plate with Ricotta cheese making a small well in the middle and then add pepper mixture. Garnish to your liking.  Serve with pita, and crackers.

Four Seasons Food

Four Seasons Food hosted by Delicieux and Chezfoti

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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