Basil Pesto, Ricotta, and Roasted Red Pepper Crostini
Bite sized crispy baguette crostini with tasty, bright fresh toppings
Ingredients
- 1 baguette cut into 1/4“ slices 24 slices
- ¼ cup olive oil
- ¼ cup pine nuts
- 2 red bell peppers roasted on grill
- 1½ TBS garlic squeeze tube
- ¼ cup chopped parsley
- 1 tsp fresh lemon juice
- Pinch of cayenne pepper
- Salt and pepper to taste
- Basil Pesto jar
- ½ cup high-quality ricotta
- chopped parsley for garnish
Instructions
- Preheat to 375°F. Arrange bread on baking sheets and brush with olive oil.
- Toast until lightly browned, 8–10 mins – OR – place the bread slices on a panini press and cook until light golden brown, 2–3 mins.
- Heat a small skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 mins. Remove and let cool.
- In the bowl of a food processor, combine the red peppers, garlic, parsley, lemon juice, and the cayenne pepper. Pulse until a very coarse puree forms. Remove from food processor and add toasted pine nuts and season with salt and pepper.
- Spread thin layer of pesto on toasts, followed by thin layer of ricotta. Top with red pepper mixture and garnish tops with parsley.