Food and wine pairings

The Springtime Table

Crostini with ricotta and bell pepper jam

Crostini with ricotta and bell pepper jam

For 4 people

Cooking time

30 min

Classic wine pairing

Herbs and light notes of pepper? These are some aromas that you'll find in an Entre-deux-Mers! The freshness cleans the palate after the sweetness of the jam. It makes for a great snack.

Original wine pairing

Loved by connoisseurs! The aromatic sweet wines of Loupiac make the taste of the jam linger on the palate, while the ricotta is refreshing. A superb neck-and-neck race!


For the pepper jam:
300 g of red bell peppers
1/2 Greek pepperoncini
1 onion
150 g of jam sugar (1:2)
1 organic lemon
100 ml of white wine vinegar
1 pinch of salt

For the crostini:
1 baguette
100 ml of olive oil
2 cloves of garlic
250 g of ricotta
2 tablespoons of lemon juice
Flaked almonds, chilli flakes, a few sprigs of thyme


To make the jam, finely dice the bell peppers, chillies and onions. Add to a saucepan together with the jam sugar and a pinch of salt. Wash the lemon in hot water, grate the zest, squeeze the juice and add both to the saucepan. Stir in the white wine vinegar, bring to a boil and boil rapidly for approximately 5 minutes. Purée using a hand blender, bring to a boil again and then set aside to cool. Cut the baguette into 2 cm slices. Coat with olive oil.

Halve the cloves of garlic, rub the cut surface over the baguette slices and sprinkle with salt. Roast in the oven or pan-fry for approximately 5 minutes until crispy. Remove and allow to cool. Stir the ricotta and 2 tablespoons of lemon juice until smooth; season to taste. Spread the ricotta on the crostini and put one tablespoon of pepper jam on each. Decorate with chili flakes, flaked almonds and sprigs of thyme.


Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.

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