Ricotta and Roasted Red Pepper Crostini
Inspired by
The Keeper of Happy Endings
by Barbara Davis
Cook Time:
15 minutes
Total Time:
25 minutes
Equipment:
measuring cup
measuring spoon
knife
cutting board
medium bowl
(2) wooden spoons/spatulas
baking sheet
pastry brush
small nonstick pan
spoon
Ingredients
1-1/2 c. whole milk ricotta
1 tsp. lemon zest
1 tsp. rosemary, minced
1 baguette, sliced
1/4 c. olive oil
1 glove garlic
1 c. roasted red pepper, roughly chopped
1/4 c. pine nuts
Directions
In a medium bowl, mix the ricotta, lemon zest, and rosemary together and set aside.
Preheat oven to 400°F.
Brush the baguette slices with olive oil and place on a baking sheet.
Bake the baguettes until it's golden brown at the edges, about 10-15 minutes.
After removing from the oven, rub the slices of bread with garlic.
In a small nonstick pan, toast the pine nuts over medium-low heat until golden brown, about 3-5 minutes.
Spread the ricotta mixture onto each slice of bread and top with the roasted red peppers. Sprinkle the pine nuts and a bit of flaky salt over the top and drizzle with olive oil (optional).