Pistachio pesto and pepper spread

Preheat the oven to 200 ° C. Roast the bell pepper for 30 minutes. Let rest in a sealed plastic bag for at least 20 minutes. Cut the bread into 18 slices. Mix 4 tbsp oil, 1 clove of garlic and the rosemary. Brush the slices with the oil and grill them for 8-10 minutes in the oven, above the peppers.

Puree the nuts, 1/2 bowl of ricotta, 1/2 of garlic, 1 tbsp oil and salt and pepper to taste with the hand blender. Grate the yellow skin of the lemon and squeeze out the fruit. Stir the grater through the pesto. Season with the lemon juice.

Remove the skin and the seeds from the peppers. Puree the pulp with the rest of the garlic, oil, ricotta, mint, sugar and pepper and salt to taste.

Brush 9 slices of bread (bruschette) with the pistachio pesto and the rest with the pepper spread.