Crostini topped with Pesto and scented Ricotta Cheese
Garlic and herb-roasted crostini topped with creamy pesto-infused ricotta cheese, olive oil, and freshly cracked black pepper.
Yield / Servings
32 Pieces
Category
Appetizers / Hors d'oeuvres
Ingredients
8 Components
Herb Flavored Crostini
French Baguette Sliced ¼" thick
1 loaf
Blended Oil
1 pint
Fresh Garlic Chopped
4 oz.
Parmesan Cheese Shredded
8 oz.
Pesto Scented Ricotta Cheese
RC Creamy Pesto Sandwich Sauce
Dry mix
1 pkg.
Ricotta Cheese
2 lbs.
Freshly Cracked Black Pepper & Olive Oil
To Taste
Preparation Steps
1
Prepare & Bake Crostini
Spread sliced baguette on parchment-lined sheet pans. Heat blended oil, add chopped garlic and RC Hearty Foundations® Smart Sodium 400® Vegetable Base, and brush onto slices. Top with shredded Parmesan and toast in a 350°F oven until cheese just melts. Cool to room temperature (do not refrigerate).
2
Make Pesto Scented Ricotta
In a mixing bowl, fold dry RC Creamy Pesto Sandwich Sauce Mix directly into ricotta cheese until thoroughly blended. Keep refrigerated until ready to serve.
3
Assemble & Plating
Portion a generous scoop of Pesto Scented Ricotta onto each prepared crostini. Drizzle with extra virgin olive oil and finish with a pinch of freshly cracked black pepper. Serve alongside herb-roasted tomatoes.
Chef's Plating Accent
Drizzle the serving plates with prepared RC Red Pepper Basil Sandwich Sauce to create an elegant, colorful aioli accent that perfectly complements the savory pesto and garlic crostini.