Red Pepper and Cheese Crostini
Prep Time: 20
Cook Time: 15
Serves: Serves: 8
Ingredients
- 1 baguette, cut into ½-inch thick slices
- 1 Tbsp. olive oil
- 2/3 cup roasted red peppers
- ½ tsp. fresh thyme
- ½ tsp. finely minced garlic
- 2/3 cup Sargento® Part-Skim Ricotta Cheese
- 1 cup (4 oz.) Sargento® Shredded Reduced Sodium Mozzarella Cheese
Directions
Lightly brush baguette slices with olive oil and place on a cookie sheet. Bake in a 375°F oven, until lightly browned. Remove from the oven and allow to cool.
Chop peppers fine and blend with thyme and garlic. Set aside.
Spread a thin layer of Ricotta on top of the baguette slices. Top with a teaspoon of the red pepper mixture. Sprinkle with Mozzarella cheese.
Place back in oven for 3-4 minutes or until Mozzarella starts to melt