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Hot Chilli pesto crostini with whipped ricotta & charred peppers

Get ready for a fiery feast with our Hot Chilli Pesto Crostini! Topped with a dollop of whipped ricotta and charred peppers, it packs a punch with the addition of a Filippo Berio’s Hot Chili Pesto Sauce. A perfect balance of heat and creaminess!

Prep Time: 30 mins
Cooking Time: 15 mins
20 people

Used in this recipe

Ingredients

Crostini

1 baguette (1-2 days old)
25ml Filippo Berio Extra Virgin Olive Oil

Topping

240g ricotta
¼ tsp salt
1 red pepper
Filippo Berio Hot Chilli pesto
Filippo Berio Extra Virgin Olive Oil, for drizzling

Method

Thinly slice the baguette. Heat the oven to 200°C.
Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
Place the red pepper directly onto the flame on a gas hob, turn regularly until black all over. If you don’t have a gas hob you can cut the pepper into four, remove seeds and grill with skin sides up until charred. Remove skin and roughly chop.
Use a stick blender or hand mixer to whip up the ricotta with the salt.
Spread the hot chilli pesto onto the crostini, top with the whipped ricotta and some red pepper.
Drizzle with Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.