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Ricotta & Pesto Crostini

Ricotta & Pesto Crostini

by Hayley Lardinais, Account Coordinator This is the easiest appetizer or snack to bring to a gathering, with the biggest pay-off. You definitely won’t have to worry about taking leftovers home with you. They may not be the prettiest, but boy, do they taste good!

Ricotta & Pesto Crostinis

  • 1 french baguette (sliced)
  • olive oil (to taste)
  • ricotta cheese (to taste)
  • pesto (to taste)
  • crushed red pepper flakes (to taste)
  1. Preheat your oven to 400 degrees. Cut the baguette diagonally into ½ inch slices. Arrange baguette slices onto a baking sheet and brush evenly with olive oil before baking for 4-5 minutes.

  2. Once bread has cooled for a few minutes, spread a spoonful of ricotta cheese on each slice (amount is up to personal preference and the size of the crostini.)

  3. Place a dollop of pesto on top of each crostini. You can use store bought, or make it yourself - my favorite pesto is the Kirkland brand!

  4. Sprinkle with crushed red pepper flakes as desired, and enjoy!

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