Toast with ricotta and grilled Vitapep snack peppers

Preheat the oven to 220 °C. Line a baking sheet with baking paper.  

Remove the stalks and seeds from the Vitapep snack peppers. Spread the Vitapeps on the baking sheet and mix with the tablespoon of olive oil. Season with salt and pepper, then roast in the preheated oven for 15-20 minutes until soft and lightly charred

In the meantime, heat the balsamic vinegar in a small saucepan over a low heat until it has reduced to about 2/3. Then remove the pan from the heat and mix the balsamic vinegar with the honey. Set aside

Heat a frying pan containing some olive oil over medium-high heat. Fry the bread slices on both sides until crisp and brown

Next, mix the ricotta with the extra virgin olive oil and then season with salt and pepper

Remove the Vitapep snack peppers from the oven and cut into strips

Prepare the toast: spread a thick layer of ricotta on each piece of bread. Scatter the Vitapep snackpepper strips on top and then pour over the balsamic reduction. Garnish with fresh basil.