ROSEMARY RICOTTA CROSTINI

By jarren

Ingredients

• Rosemary oil:
• 12 diagonal slices (1/2-inch thick) baguette
• 1 cup thinly sliced roasted sweet pepper
• 1 cup shredded arugula
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• Pinch salt & pepper
• 1 cup ricotta cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh rosemary leaves (about 1 sprig)

Details

Servings 12

Preparation

Step 1

Rosemary Oil: In small saucepan, heat oil and rosemary over medium-high heat for 3 minutes or just until rosemary turns beige. Strain through fine-mesh sieve into small bowl; discard rosemary.

Place bread on baking sheet; brush tops with rosemary oil. Broil for about 1 minute or until golden; let cool.

In bowl, toss together red pepper, arugula, garlic, olive oil, salt and pepper. (Make-ahead: Cover crostini and pepper mixture separately; set aside for up to 4 hours.) Spread ricotta over each crostini; top with pepper mixture.