Olive Oil Crostini with Caponata, Ricotta and Basil

1 Baguettte, sliced into 1/4" slices
As neededExtra virgin olive oil
Sea salt
Freshly ground pepper
7 ounces (1 container)Jimtown Roasted Vegetable Caponata
8 ouncesRicotta cheese, good quality
¼ cupChopped fresh basil

 

Preheat oven to 300.

Place the baguette slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10-12 minutes.

Top the crostini with a dollop of ricotta, a spoonful of Jimtown Roasted Vegetable Caponata, followed by a sprinkle of basil.

Any leftover crostini will keep in an airtight container for several days. Try the same recipe with fresh goat cheese or your choice of other creamy cheeses.

Serves 8-10 as an appetizer.


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