Ricotta Crostini
Ricotta Crostini
Crostini are the perfect appetizer for passing at parties. Topped with ricotta and sundried tomato pesto, these Italian-style appetizers are sure to please your guests. Recipe courtesy of Vita Coco.
servings
4
Ingredients
- 3 slices sourdough bread
- 4 tablespoon coconut oil, melted, such as vita coco
- ½ cup sundried tomatoes
- warm water
- 1 clove garlic
- 4 large fresh basil leaves, torn
- salt
- ricotta cheese
Directions
- Preheat the oven to 350 degrees F.
- Brush the bread with 2 tablespoons of the oil, then using a 1½-inch cutter, punch rounds and bake for 5 minutes until slightly brown and toasted.
- Rehydrate the tomatoes by covering them in the warm water and let sit for 15 minutes.
- Drain and place in a food processor and add the remaining 2 tablespoons oil, the garlic, and basil. Pulse until chunky, then season with salt.
- Spread a small amount of ricotta on the rounds and finish by placing a teaspoon of the tomato pesto on top.