Sun-Dried Tomato & Pesto Ricotta Crostini
2-4 Servings | pine nuts
- Soy
- Wheat
- Milk
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.*
Ingredients
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
Cooking Steps
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!
