Rosemary Ricotta Crostini Rosemary Ricotta Crostini

Rosemary Ricotta Crostini 150 Image by: Rosemary Ricotta Crostini 150 Author: Canadian Living

  • Portion size 12 servings


Rosemary Oil:


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


  • Iron 3.0
  • Folate 7.0
  • Calcium 5.0
  • Vitamin A 8.0
  • Vitamin C 32.0
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Rosemary Ricotta Crostini