Sun-Dried Tomato & Pesto Ricotta Crostini 2-4 Servings | pine nuts

Name: Sun-Dried Tomato & Pesto Ricotta Crostini 2-4 Servings | pine nuts
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Demi-Baguette; 4 oz Ricotta Cheese; 2 oz Basil; 1/2 oz Tomato; 1/2 oz Pine Nuts

By Recipe0 System

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.*

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2

1 unit Demi-Baguette
4 oz Ricotta Cheese
2 oz Basil
1/2 oz Tomato
1/2 oz Pine Nuts

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Original Source

www.hellofresh.com

Instructions

1 step

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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