|1 ||Baguettte, sliced into 1/4" slices|
|As needed||Extra virgin olive oil|
|Freshly ground pepper|
|7 ounces (1 container)||Jimtown Roasted Vegetable Caponata|
|8 ounces||Ricotta cheese, good quality|
|¼ cup||Chopped 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.