Sun-dried Tomato Ricotta Crostini
A delicious party appetizer made with olives and sun-dried tomatoes that's super quick and easy. A crowd pleaser.
Servings: 12 servings
Ingredients
For the Sun-dried Tomato Olive Spread
- 1 cup sun-dried tomatoes in a jar, drained
- 6 cloves garlic
- 3/4 cup fresh basil, loosely packed
- 2 tbsp olive oil
- 1 whole serrano chili, with seeds
- 12 pitted kalamata olives
- salt to taste
- 1/8 tsp black pepper
To Assemble
- 1 loaf fresh baked ciabatta or Italian bread, sliced & toasted
- 1 tub whole milk ricotta cheese, spread over bread
- fresh basil leaves, julienned
Instructions
Prepare the Sun-dried Tomato Olive Spread
- Use sun-dried tomatoes from a jar that are soaked in oil. Drain a cup of sun-dried tomatoes.
- Blend all the ingredients in a food processor.
- This is what you should have.
Assemble
- Toast sliced ciabatta or Italian bread in a toaster oven.
- Once done, top with ricotta cheese.
- Top with sun-dried tomatoes mix.
- Finish it off with julienne basil.
Nutrition
Calories: 317kcal | Carbohydrates: 24g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 274mg | Fiber: 2g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 1mg