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Roasted Red Pepper, Olive and Ricotta Crostini
Briny olives, sweet roasted red peppers and creamy ricotta are a perfect pairing of flavors for these crostini!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 12 servings
Calories: 109 kcal
Course:
Appetizer
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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
% 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.