Roasted Red Pepper, Olive and Ricotta Crostini
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Roasted Red Pepper, Olive and Ricotta Crostini
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Briny olives, sweet roasted red peppers and creamy ricotta are a perfect pairing of flavors for these crostini!
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Ingredients
- 1 baguette, cut into 12 slices
Ricotta Spread
- 3/4 cup ricotta cheese, drain off any liquid in the container
- 1 teaspoon orange zest
- Kosher salt and fresh ground black pepper to taste
Topping
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped roasted red peppers
- 1 teaspoon red wine vinegar
- 3/4 teaspoon finely chopped fresh rosemary
- fresh ground black pepper to taste
- 1/4 cup toasted pine nuts
Instructions
- Preheat oven to 400° F.
- Cut the baguette into approximately 1/4 inch slices, brush one side with olive oil, sprinkle with salt and pepper and place them in a single layer on a baking sheet. Bake for 5-8 minutes or until golden brown and crisp. Let them cool completely before assembling.
- In a blender or food processor add the ingredients for the ricotta spread and purée until smooth. Taste for seasoning. You may need to add a teaspoon or olive oil or work the mixture off the sides if you're using a blender.
- Add the topping ingredients into a bowl and stir together.
- Spread the ricotta mixture evenly onto the baguette slices then spoon some of the olive and pepper mixture on top. Garnish with toasted pine nuts.
Nutrition Information
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Calories
109kcal
(5%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
309mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 309mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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