- Portion size 12 servings
Ingredients
Rosemary Oil:
Method
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 67 mg
- Protein 3 g
- Calories 124.0
- Total fat 10 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
%RDI
- Iron 3.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 32.0
