Ricotta & Sun Dried Tomato Crostini
- baguette small Italian, sliced
- ricotta 1- 15 oz cont.
- 7 1/2 ounces sun dried tomatoes packed in oil
- 3 cloves garlic
- 3 handfuls fresh basil
- garlic powder
- salt
- pepper
- To make the crostini, toss the thinly sliced baguette with a little olive oil, salt, pepper & garlic powder. Place in a single layer on a baking sheet and bake at 375 degrees for about 12-15 minutes or until lightly golden on each side.
- Into a food processor add the sun dried tomatoes with the oil, the garlic cloves and a few large basil leaves. Pulse until finely chopped.
- In a small bowl mix together the ricotta, a couple handfuls of chopped basil, salt and pepper.
- And thats it my friends!!! All you have to do is assemble! Smear some of the ricotta mixture onto the crostini and then top with some of the sun dried tomato pesto! If you'd like you can finish off with the tiniest drizzle of an herb extra virgin olive oil. Enjoy!!!
italian, tomatoes, garlic, basil, garlic, salt, pepper
Taken from www.yummly.com/recipe/Ricotta-_-Sun-Dried-Tomato-Crostini-1670684 (may not work)