This recipe can be either a nice mid-day snack or a deliciously spicy appetizer for your guests. Very easy and minimal cooking needed! It’s on many restaurant menu nowadays and it’s as simple as it gets.

8-10 servings takes 10 minutes at most!

Topping

1 pint cherry tomatoes

1/3 cup roasted red peppers

1/2 lemon, zest and juice

1/3 cup cilantro, chopped

1 teaspoon salt

Ricotta Spread

1 cup ricotta, whole milk

4 tablespoons Salsa Maya

1 teaspoon salt

Your favorite loaf of bread [ we love rosemary loaf ]

To make your topping, cut the tomatoes in fourths and put in a bowl. Remove excess liquid from peppers and roughly chop, add to the bowl. Add the remaining ingredients and set aside. The natural liquids from the tomatoes and peppers will be released.

On the side mix in a bowl ricotta, salsa maya and the salt. Mix well until fully incorporated.

Toast your bread or grill it to give it some hash-marks and cut into your desired shape.

Spread the ricotta dip and pour some of the topping on top. It is a favorite in our house-hold. I hope it is in yours too!