Ingredients

　　Stir together 1 cup ricotta cheese, 1/2 teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.