Roasted Red Pepper, Olive and Ricotta Crostini
Briny olives, sweet roasted red peppers and creamy ricotta are a perfect pairing of flavors for these crostini!
Servings: 12 servings
Ingredients
- 1 baguette, cut into 12 slices
Ricotta Spread
- 3/4 cup ricotta cheese, drain off any liquid in the container
- 1 teaspoon orange zest
- Kosher salt and fresh ground black pepper to taste
Topping
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped roasted red peppers
- 1 teaspoon red wine vinegar
- 3/4 teaspoon finely chopped fresh rosemary
- Fresh ground black pepper to taste
- 1/4 cup toasted pine nuts
Instructions
- Preheat oven to 400° F.
- Cut the baguette into approximately 1/4 inch slices, brush one side with olive oil, sprinkle with salt and pepper and place them in a single layer on a baking sheet. Bake for 5-8 minutes or until golden brown and crisp. Let them cool completely before assembling.
- In a blender or food processor add the ingredients for the ricotta spread and purée until smooth. Taste for seasoning. You may need to add a teaspoon or olive oil or work the mixture off the sides if you're using a blender.
- Add the topping ingredients into a bowl and stir together.
- Spread the ricotta mixture evenly onto the baguette slices then spoon some of the olive and pepper mixture on top. Garnish with toasted pine nuts.
Nutrition
Calories: 109kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 309mg | Fiber: 1g | Sugar: 1g