Lia Greek Olive Oil

Recipe to try

Artichoke & Roasted Pepper Ricotta Toasts with Lia Greek Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Lia Greek Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups drained canned artichoke hearts, quartered
• 2 cups drained roasted red peppers, sliced
• 1 tablespoon neutral cooking oil
• 8 slices crusty bread
• 1 cup ricotta
• 2 tablespoons chopped fresh basil

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Toast the bread and spread with ricotta. Toss the cooked vegetables with the seasoning mixture, spoon over the toasts and finish with basil.