Sun-Dried Tomato & Ricotta Bruschetta

By á-14524

Ingredients

• Serves: 6
• Yields: 6 first-course servings
• Total Time: 10 min
• Prep Time: 8 min
• Cook Time: 2 min
• 1/2 (12-ounce) baguette, cut horizontally in half
• 2 tablespoon(s) refrigerated pesto
• 1/2 cup(s) part-skim ricotta cheese
• 1/4 teaspoon(s) salt
• 1/4 cup(s) drained chopped oil-packed sun-dried tomatoes

Preparation

Step 1

Prepare outdoor grill for direct grilling on medium.
Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta and 1/4 teaspoon salt.
Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board.
Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes. Cut each crosswise into 6 pieces.