Bright and easy, this Roasted Red Pepper Bruschetta is a quick and easy standalone appetizer or vibrant finger food perfect for picnics.
Roast the peppers until they are soft, blistering, and possibly slightly blackened. Approx. 20 minutes. Peel them and set them aside to cool.
Blend basil, parsley, garlic, olive oil, and salt to taste in a food processor. Cut the baguette into 1-inch slices and spread with the pesto mix. (Reserve 1 tbs of the pesto.) Bake the baguette slices until golden and toasted.
Cook the bacon pieces over medium heat until crispy. Drain any excess fat on paper towel.
Cut the peeled peppers into small pieces. Add oregano, reserved pesto, and balsamic vinegar. Mix well.
Once the bruschetta slices are cool, spread each with a dollop of ricotta and top with roasted peppers. Sprinkle each with crispy bacon bits. Garnish with chopped herbs.