Name: Sun-Dried Tomato and Ricotta Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6-8
Ingredients: 1 French baguette, sliced into ½-inch rounds (about 24 slices); 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 cups whole milk ricotta cheese; 1 cup oil-packed sun-dried tomatoes, drained and finely chopped; 2 cloves garlic, 1 minced and 1 peeled but left whole; 2 tablespoons fresh basil, finely chopped, plus more for garnish; 1 tablespoon fresh thyme leaves; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; ½ teaspoon red pepper flakes (optional); Sea salt and freshly ground black pepper, to taste; 2 tablespoons pine nuts, lightly toasted

Instructions

Toast the bread

Preheat oven to 375°F (190°C). Arrange baguette slices on a large baking sheet. Brush both sides lightly with olive oil. Bake for 7-10 minutes, flipping halfway through, until golden and crisp. Remove from oven and while still warm, rub one side of each slice with the whole garlic clove.
Prepare the ricotta mixture

In a medium bowl, combine ricotta cheese, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, 1 tablespoon basil, thyme leaves, salt, and pepper. Mix well until smooth and creamy. Taste and adjust seasoning if needed.
Prepare the tomato topping

In a separate bowl, mix chopped sun-dried tomatoes with 1 tablespoon olive oil, remaining basil, and red pepper flakes (if using). Season with a pinch of salt and pepper.
Assemble the crostini

Spread a generous layer of the ricotta mixture onto each toasted bread slice. Top with a spoonful of the sun-dried tomato mixture.
Garnish and serve

Sprinkle toasted pine nuts over the crostini. Garnish with additional fresh basil leaves and a light drizzle of olive oil. Arrange on a serving platter and serve immediately.

Sun-Dried Tomato and Ricotta Crostini

Ingredients

Instructions

Nutritional Information