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Recipe Detail Page
Sun-Dried Tomato, Ricotta and Basil Crostini
Holiday 2008
These crostini, or “little toasts,” are a perfect match with the soup, but can also be served on party night as an hors d’oeuvre. Use the remaining ricotta mixture as a topping on pasta or in a Sunday brunch frittata with zucchini and mint.
Serves 4
1 tub (454 g) regular ricotta (not light version)
Zest of 1 lemon
1 tsp (5 mL) salt
2 tbsp (30 mL) olive oil
¾ cup (175 mL) sun-dried tomatoes in oil, drained and julienned (reserve oil)
2 tbsp (25 mL) oil from sun-dried tomatoes
¼ cup (50 mL) fresh basil, coarsely torn
1 tbsp (15 mL) capers, drained
¾ cup (175 mL) grape tomatoes, halved lengthwise
Salt and freshly ground pepper to taste
16 slices baguette, toasted
1. In a medium bowl stir together ricotta, lemon zest, salt and olive oil.
2. In a second bowl stir together sun-dried tomatoes, basil, capers and grape tomatoes. Season with salt and pepper to taste.
3. On each piece of toasted baguette place a heaping tablespoon of the ricotta mixture. Top with 2 heaping teaspoons of tomato mixture and serve.
Serves 4
