Serves: 20
Total Calories: 124
1. Lengthwise halve pepper. Discard stem, membranes and seeds. Place, cut side down, on foil-lined baking sheet. Broil 4- to 5-inches from heat for 8 to 10 minutes or until blackened and blistered. Carefully bring foil up and around pepper, completely enclosing both pieces. Let stand for 20 minutes. Peel skin off pepper. Discard skin. Finely chop pepper. In small bowl combine pepper, 1 tablespoon of the olive oil, vinegar and pepper. Set aside.
2. In small bowl toss together apple, lemon juice, 1 tablespoon of the remaining olive oil and sugar. Spread on baking sheet. Bake at 450°F about 10 minutes or until dark golden brown.
3. In small bowl stir together ricotta cheese, Parmesan Reggiano cheese and remaining 2 tablespoons olive oil.
4. Top crackers with ricotta mixture, pepper mixture, apple mixture and oregano leaves.
This Fresh Ricotta Cheese With Roasted Apple Toppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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