Friday night cooking: Roasted red pepper soup with ricotta and cilantro oil, and lemon honey ricotta crostini.

Heirloom tomatoes and red peppers tossed in olive oil. Into the oven for 1 hour.

Roasted!

Peeled!

Blended!

Corn and onion.

Roasted heirloom tomato and red pepper puree with corn, onion, chicken stock and shrimp, salt, pepper. Bring to boil. Simmer. The lighting over my stove isn't great--this is actually a lot more red in color.

Topped with ricotta, almond nibs and cilantro oil. SO yummy!

Zest of one lemon.

French crostini with garlic, ricotta, honey drizzle, lemon zest, pinch of paprika.