Ancho, beet and fresh ricotta toasts

Cut the stem off the ancho, dump out the seeds and cut into small pieces.

Heat about three tablespoons olive oil in a skillet over medium to medium-high heat; add the anchos all at once and stir about 30 seconds until aromatic; drain on a paper-towel-lined plate.

Stir the beets in the same skillet a couple of minutes until softened and tender; cool to room temperature.

Combine a cupful of ricotta, the cooled beets, about half the chopped toasted peanuts, chopped parsley and about half the ancho; mix well and season with salt.

Spoon onto grilled bread and top with chopped peanuts, parsley, crumbled ancho and cracked black pepper.