Pistachio pesto and pepper spread

Name: pistachio pesto and pepper spread
Cook time: 30 min
Total time: 80 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Red pepper; 1 ciabatta pre baked bread; 6 el extra virgin olive oil; 2 toes garlic pressed; 1 tl dried rosemary; 1 tray pistachios 95 g; 1 tray ricotta fresh cheese, 250 g; 1 lemon cleaned up; 2 el fresh fresh mint finely chopped; 1 tl sugar

A tasty Italian recipe. The vegetarian starter contains the following ingredients: red pepper, ciabatta (pre-baked bread), extra virgin olive oil, garlic (pressed), dried oatmeal, pistachio nuts (95 g), ricotta (fresh cheese, 250 g), lemon (scrubbed), fresh mint (finely chopped ) and sugar.

1 tray pistachios 95 g
1 tray ricotta fresh cheese, 250 g
1 lemon cleaned up
2 el fresh fresh mint finely chopped
1 tl sugar

Kitchen Stuff

blender

Directions

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.