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Crostini con Pomodori Secchi Crostini con Pomodori Secchi: A Step-by-Step Recipe Guide

Crostini con Pomodori Secchi

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Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Baking sheet
  • Food Processor or Blender
  • Mixing bowl
  • Knife
  • Cutting board
  • Oven

Ingredients
  

  • Ingredients
  • For the Crostini:
  • 1 French baguette or ciabatta
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic peeled
  • For the Topping:
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 1/2 cup ricotta cheese or vegan alternative
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • Salt and pepper to taste
  • Optional: Balsamic glaze for drizzling

Instructions
 

  • Method
  • Prepare the Bread:
  • Preheat your oven to 400°F (200°C).
  • Slice the baguette into 1/2-inch thick pieces.
  • Arrange the slices on a baking sheet.
  • Toast the Crostini:
  • Brush each slice with olive oil on both sides.
  • Place the baking sheet in the oven and toast for about 8-10 minutes or until the bread is golden brown and crisp.
  • Remove from the oven and immediately rub the garlic clove over the tops of the warm crostini for extra flavor.
  • Make the Topping:
  • In a food processor, combine the sun-dried tomatoes, ricotta cheese, basil, salt, and pepper.
  • Blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture until combined but not fully smooth.
  • Assemble the Crostini:
  • Spread a generous spoonful of the sun-dried tomato mixture on each toasted crostini.
  • Drizzle with balsamic glaze if desired for added sweetness and flavor.
  • Serve:
  • Arrange the crostini on a serving platter. Enjoy them warm or at room temperature.
  • Variations
  • Add Cheese: Top the crostini with grated Parmesan or feta cheese for an extra flavor boost.
  • Vegan Option: Substitute ricotta with a vegan cream cheese or blend soaked cashews for a creamy topping.
  • Herb Variations: Try different herbs like oregano or thyme for a unique flavor twist.