Agrodolce means sweet and sour, though that translation never quite captures the balance. Peperoni in Puglia sit somewhere between the two without tipping into either: sweet from the preserving, cut by the acidity the pepper skin holds onto. They’re kept in olive oil here, which carries that sweetness into the jar.
The ricotta underneath is the counterpoint. Fresh, unsalted, slightly cool from the fridge. The contrast is the dish.
Use a thick pane casereccio or sourdough for this. A light ciabatta will collapse under the weight.
Set servings and units first. You can change them anytime.
Toast or grill the bread slices until golden on both sides with some color on the surface.
While the bread is still warm, rub the cut side of the garlic clove once across each slice.
Spoon 3.5 tbsp of ricotta onto each slice and spread to the edges with the back of a spoon.
Arrange 1.5 oz of Gusta pepper compote over the ricotta on each slice. Include a small spoon of oil from the jar.
Drizzle 1/2 tbsp of extra-virgin olive oil over each. Season with a pinch of flaky salt and a grind of black pepper.
Finish with a few torn basil leaves. Serve immediately.
You made Bruschetta con Composta di Peperoni e Ricotta. Time to eat.
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The oil left in the pepper compote jar is good. Whisk it with a little lemon juice the next day as a dressing for arugula or grilled vegetables. Don't discard it.
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