Follow these steps for perfect results
baguette small Italian
sliced
ricotta
sun dried tomatoes packed in oil
garlic
fresh basil
garlic powder
salt
pepper
Preheat oven to 375 degrees F (190 degrees C).
Thinly slice the Italian baguette.
Toss baguette slices with olive oil, salt, pepper, and garlic powder.
Place baguette slices in a single layer on a baking sheet.
Bake for 12-15 minutes, or until lightly golden on each side.
In a food processor, combine sun-dried tomatoes (with oil), garlic cloves, and a few basil leaves.
Pulse until finely chopped to create the sun-dried tomato pesto.
In a small bowl, mix together the ricotta, chopped basil, salt, and pepper.
Smear the ricotta mixture onto the toasted baguette slices (crostini).
Top with the sun-dried tomato pesto.
Drizzle with herb-infused extra virgin olive oil (optional).
Serve immediately and enjoy!
Expert advice for the best results
Toast the baguette slices just before serving to maintain crispness.
Use high-quality ricotta for the best flavor and texture.
Adjust the amount of garlic to your preference.
Everything you need to know before you start
5 minutes
The sun-dried tomato pesto and ricotta mixture can be made ahead of time.
Arrange crostini artfully on a serving platter.
Serve as an appetizer at a party or gathering.
Pair with a simple green salad for a light lunch.
Complements the savory and creamy flavors.
Light and refreshing, pairs well with the ricotta.
Discover the story behind this recipe
Commonly served as an antipasto or appetizer.
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