crostini appetizer
10 g fresh ricotta
smoked ricotta cheese 10 g
olive oil 40 g

spicy chili 200 g
red pepper 800 g
caster sugar 500g
1 pinch salt
red wine 50 ml

Wash and dry the peppers, remove the stalk them, cut them in half lengthwise and remove the pith inside, the seeds and cut into small pieces; proceed in the same way with the peppers: eliminate the stalk, cut them in half lengthwise and remove the seeds, finally chopped chilies also. Place the peppers and hot peppers into small pieces in a saucepan, add the sugar, salt and wine and cook over very low heat. Cover the pot with a lid, taking care to leave a vent for steam, and cook for about an hour. After this time, turn off the heat and pass through a food mill, soffermandovi long on the skins, so as to make escape more pulp possible. When you have finished sifting through the peppers get a homogeneous pulp put the mixture on low heat and, stirring and skimming often as necessary (ie eliminating the white coating that can form on the surface during cooking), cook for another half an hour. When the jam is thick chilies, taken a bit 'of mixture with a spoon and lasciatene a drop on a plate that must be compact, this is proof that your jam is ready. Cut the baguette into slices, arrange the slices on a baking tray lined with baking paper drizzled with olive oil and toast them in the oven at 180 degrees for 5 minutes to obtain crispy croutons. With a mandolin cut into slivers the ricotta. Stuffed croutons toasted with a spoonful of chilli jam (16), then garnished with half shaved ricotta cheese and the remaining half with fresh ricotta. The crostini with ricotta and jam hot peppers are ready to be crunched.