Rosemary Ricotta Crostini
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 124 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 3 |
| vit A | 8 |
| vit C | 32 |
| folate | 7 |
Ingredients
Preparation
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.
- Keywords : Appetizers; Italian; Broil; Cheese; Bread; Red pepper;
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