Ricotta Tomato Bread

I love to use these as an appetizer

• Ready In: 43 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  vegetable oil
• 1  stalk celery, diced
• 1⁄2 green pepper, chopped
• 1  onion, chopped
• 2  cloves garlic, minced
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon chili powder
• 1 (28 ounce) can tomatoes, drained and chopped
• 3  tablespoons tomato paste
• 1⁄3 cup parmesan cheese, grated
• 1  French baguette, cut in half lengthwise
• 1⁄2 cup ricotta cheese
•  salt and pepper, to taste

Directions

1. Heat oil in large skillet.
2. Cook celery, green pepper, onion, garlic, paprika and chili powder 4-5 minutes over low heat.
3. Mix in tomatoes and tomato paste and season as desired.
4. Continue to cook for 15 minutes.
5. Add parmesan cheese and finish cooking 5 minutes.
6. Slice each bread half into 3 pieces and toast in oven.
7. Place bread on cookie sheet or ovenproof platter.
8. Spoon tomato mixture over the top with ricotta cheese.
9. Broil 3-4 minutes or until melted.
10. Serve immediately.