Crostini Alla Carnevale

• 1 baguette, cut into 16 thin slices, on the diagonal and preferably a little stale
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced and divided
• 4 ounces ricotta cheese
• 4 ounces mild asiago cheese, shredded coarsely (Jack or fontina cheese may be used)
• 6 -8 cherry tomatoes, quartered (or diced)
• 2 tablespoons chopped roasted red peppers
• 1 -2 tablespoon basil pesto

1. Preheat broiler.
2. Toss the baguette slices with the olive oil in a bowl; place baguette slices in a single layer on a baking sheet.
3. Toast under the broiler for about 5 minutes, until lightly golden.
4. Remove and toss the toasts with half the garlic; set aside.
5. In a small bowl, combine the remaining garlic with the ricotta cheese, Asiago, cherry tomatoes, peppers, and pesto.
6. Top each toast with a big dollop of the filling.
7. Arrange on baking sheet; place under broiler until the cheese melts and sizzles and the edges of the toasts crisp and brown.
8. Serve immediately.

baguette, extra virgin olive oil, garlic, ricotta cheese, asiago cheese, tomatoes, red peppers, basil pesto

Taken from www.food.com/recipe/crostini-alla-carnevale-230333 (may not work)