Ricotta & Sun Dried Tomato Crostini – a delicious recipe with Italian, tomatoes, garlic, basil, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
In a small bowl mix together the ricotta, a couple handfuls of chopped basil, salt and pepper.
4
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!!!
29
kcal
Calories
1
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: baguette small Italian, sliced, ricotta 1- 15 oz cont., 7 1/2 ounces sun dried tomatoes packed in oil, 3 cloves garlic, and more.
Yes, Ricotta & Sun Dried Tomato Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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