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Ricotta and Roasted Red Pepper Crostini

Ricotta and Roasted Red Pepper Crostini

Crisp bread rubbed with garlic and topped with lemony ricotta and peppers. The perfect appetizer!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian

Ingredients
  

  • 1 ½ Cups whole milk ricotta
  • 1 Teaspoon lemon zest
  • 1 Teaspoon rosemary finely minced
  • 1 Baguette sliced
  • ¼ Cup olive oil
  • 1 Clove garlic
  • 1 Cup roasted red pepper roughly chopped
  • ¼ Cup pine nuts

Instructions
 

  • Mix the ricotta, lemon zest and rosemary together in a bowl. Set aside.
  • Pre heat oven to 400 degrees. Brush the baguette slices with olive oil and arrange on a baking sheet. Bake the bread until it's golden brown at the edges; 10-15 minutes. Rub the bread slices with garlic.
  • In a small non stick pan over medium low heat, toast the pine nuts until golden brown and fragrant; 3- 5 minutes.
  • Spread the ricotta mixture onto each slice of bread and top with the roasted red peppers, toasted pine nuts and a sprinkling of flaky salt. Drizzle with olive oil (optional).
  • Enjoy!
Keyword Appetizers, crostini
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