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Sun-Dried Tomato & Pesto Ricotta Crostini
Sun-Dried Tomato & Pesto Ricotta Crostini

Sun-Dried Tomato & Pesto Ricotta Crostini

2-4 Servings | pine nuts

Recipe Development Team
Recipe Development TeamPublished on September 12, 2024

Elevate your appetizer game with these tempting crostini. Toasted baguette slices are slathered with basil pesto–swirled ricotta cheese and topped with tangy-sweet sun-dried tomatoes and buttery pine nuts.

Nutrition values for one serving of Sun-Dried Tomato & Pesto Ricotta Crostini is as follows: Calories 380, Total Fat 23g, Sat. Fat 7g, Cholest. 35mg, Sodium 710mg, Total Carb. 27g, Fiber 2g, Sugar 6g, Protein 9 g.

Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

1 unit

Demi Baguette

(Contains: Soy, Wheat)

4 ounce

Ricotta Cheese

(Contains: Milk)

2 ounce

Basil Pesto

½ ounce

Sun-Dried Tomatoes

½ ounce

Pine Nuts

Nutrition Values

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat oven to 425 degrees. Place sun-dried tomatoes in a bowl of water; soak 5 minutes, or until softened. Drain; finely chop tomatoes and return to bowl. Stir in pine nuts. Trim ends from demi baguette; slice into 8 rounds. Spread out on a baking sheet and drizzle with olive oil; toast 5-10 minutes. Combine ricotta and pesto in a second bowl; spread over baguette slices. Top with tomato mixture. Enjoy!

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