TO MAKE SAUCE

1. Roast the bell pepper at 400 degrees Fahrenheit for 30-40 minutes until skin is wrinkled and charred.
2. Remove pepper from the oven and place in a covered, glass container. The steam will help the pepper peel easier. Let sit until it’s cool enough to handle, 10-15 minutes. 
3. Peel the pepper and remove any seeds. Don’t worry if the pepper ends up in pieces. 
4. Place roasted red pepper, garlic, tomato, chipotle pepper in adobo sauce in a blender. Blend until smooth. We use our Ninja single serve unit since this is such a small amount to blend. An immersion blender would also work. Mixture will be thick, but if it is too thick to blend, add a tiny bit of water. It will thin out in the oven.
5. Salt and pepper to taste. Set aside.

TO ASSEMBLE

1. Spoon ricotta cheese into a small baking dish (I used a 6″ cast iron skillet). You don’t need to smooth it out unless you really want to – I like leaving it a bit uneven and heaped in the middle so that the finished dish looks more interesting! Let this set for 5-10 minutes and carefully drain any liquid that has collected in the pan from the cheese. 
2. Pour your red pepper sauce over the ricotta. Bake at 400 degrees Fahrenheit for 15-20 minutes, until cheese is heated through and sauce is bubbly.
3. Top baked ricotta with fresh chopped parsley for garnish. Serve immediately with crostini.