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Bruschetta with Roasted Peppers and Ricotta Cheese

The Best Bruschetta with Roasted Peppers

This Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette. If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.

CLICK HERE for Tomato & Basil Bruschetta
CLICK HERE for Broccoli & Cheese Dip

Bruschetta Ingredients:

1 lbs Sweet Peppers, small lunchbox
1 Baguette, sliced and toasted
1 cup Ricotta Cheese
1/4 cup Scallions

Marinade
1/4 cup Olive Oil
2 Garlic Cloves, chopped
1/2 tsp Basalmic Vinegar
1/2 tsp liquid smoke
1/4 tsp salt

Be sure to watch the short video tutorial and I’ll show exactly how to make this amazing Bruschetta recipe with Roasted Peppers and Ricotta Cheese.

Smothered Salmon

The Best Smothered Salmon

This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.

If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.

CLICK HERE for Grilled Halibut
CLICK HERE for Grilled Rockfish
CLICK HERE for Pan Fried Swai
CLICK HERE for Poor Man’s Lobster

Smothered Salmon Ingredients:

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper

How to Make Naan

Naan Ingredients:

Dough
3 Cups Flour
3/4 cup Milk, warm
1/2 cup Yogurt
1 tsp Sugar
2 tsp Rapid Rise Yeast
1 tsp Salt
1/2 tsp Baking Powder

Rub
2 tbsp Minced garlic
Finely Chopped Coriander leaves
Butter

Mix together all dry ingredients first, then add the yogurt and the milk. Need the dough for 5 to 10 minutes until it’s smooth. Then roll into a ball and place in a bowl with a towel over the top and let the dough rise for at least 2 hours. Once the dough has risen, flatten out the dough to knock out the air and roll into a cylinder shape. Cut into equal portions starting with the center, cutting in half and in half again until all portions are equal. Now roll the dough flat into oblong shapes approximately 1/8 of an inch thick. Heat each one in a pan or on a grill set on Med high for 1 minute then turn, if you want to keep it simple. Otherwise cook only one side and put garlic and Coriander on the other side and place under a broiler for a minute to a minute and half. Remove the Naan from the heat and rub with butter and serve warm.