Crostini topped with Pesto and scented Ricotta Cheese

Serves: 32 pieces


  • Herb Flavored Crostini
  • 1 loaf French Baguette sliced ¼" thick
  • 1 pint blended oil
  • 4 oz. chopped fresh garlic
  • 1 Tbsp. Hearty Foundations® Smart Sodium 400® Reduced Sodium Vegetable Base No Added MSG
  • 8 oz. shredded Parmesan cheese
  • Pesto scented Ricotta Cheese
  • 1 pkg. Creamy Pesto Sandwich Sauce
  • 2 lbs. ricotta cheese
  • To taste freshly cracked black pepper


  1. 1 For the Herb Flavored Crostini
  2. 2 Spread the sliced baguette on a sheet pan lined with parchment paper. Heat the blended oil and add chopped garlic.
  3. 3 Toast crostini in a 350°F oven until cheese just melts. Cool the prepared crostini but don’t refrigerate. Store finished crostini in sealed containers.
  4. 4
  5. 5 For the Pesto Scented Ricotta
  6. 6 Combine the RC Creamy Pesto Sandwich Sauce dry with the ricotta cheese and fold until all the ingredients are blended together. Keep mixture refrigerated.
  7. 7 When assembling crostini – portion Pesto Scented Ricotta Cheese on top of prepared Crostini and drizzle with olive oil and a pinch of freshly cracked black pepper. Herb roasted tomatoes are a great accompaniment. The prepared Crostini plates can be drizzled with prepared RC Red Pepper Basil Sandwich Sauce, a perfect aioli for the dish.
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