Ricotta and Roasted Red Pepper Crostini

Crisp bread rubbed with garlic and topped with lemony ricotta and peppers. The
perfect appetizer!

Servings:

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Appetizer

Italian

Crostini appetizers

🧂 Ingredients

1 Mix the ricotta, lemon zest and rosemary together in a bowl. Set aside.
2 Pre heat oven to 400 degrees. Brush the baguette slices with olive oil and
arrange on a baking sheet. Bake the bread until it's golden brown at the edges;
10-15 minutes. Rub the bread slices with garlic.
3 In a small non stick pan over medium low heat, toast the pine nuts until golden
brown and fragrant; 3- 5 minutes.
4 Spread the ricotta mixture onto each slice of bread and top with the roasted red
peppers, toasted pine nuts and a sprinkling of flaky salt. Drizzle with olive
oil (optional).
5 Enjoy!