Tomato Crostini with Pesto and Ricotta Recipe
Ingredients
- 1 baguette sliced into ½-inch rounds (12 slices)
- 2 tbsp olive oil
- ½ cup ricotta cheese
- ½ cup cherry tomatoes halved
- ¼ cup basil pesto store-bought or homemade
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
Prepare the Crostini:
- Preheat the oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet and brush each side with olive oil.
- Bake for 8-10 minutes, flipping halfway, until golden and crisp.
Assemble the Crostini:
- Spread 1-2 teaspoons of ricotta cheese on each toasted baguette slice.
- Add a dollop of pesto on top of the ricotta.
Add Tomatoes:
- Place 2-3 cherry tomato halves on each crostini.
- Season lightly with salt and pepper.
Garnish and Serve:
- Add a fresh basil leaf to each crostini for a pop of flavor and color.
- Serve immediately.
Notes
(Costs may vary depending on ingredients like ricotta and pesto.)
Perfect as an appetizer or a party snack! 🍅