Mouthwatering Gluten-Free Herbed Ricotta Crostini with Sun-Dried Tomato Pesto

Allergens

Dairy, Tree Nuts

Ingredients

• 1 1/2 cups gluten
• free bread cubes
• 1 1/2 cups ricotta cheese
• 1 cup fresh basil leaves
• 1/2 cup sun
• dried tomatoes, packed in oil
• 1/4 cup pine nuts, toasted
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, combine the gluten free bread cubes with 2 tablespoons of olive oil and toss until evenly coated. Spread them on a baking sheet and bake for 8 10 minutes or until golden brown. Set aside to cool. In a food processor, add sun dried tomatoes, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. Add the fresh basil leaves and process until the mixture forms a smooth pesto. Gradually pour in the remaining olive oil while continuing to blend until you achieve a desired consistency. In a separate bowl, mix together the ricotta cheese with 2 tablespoons of sun dried tomato pesto until well combined.

Chef’s Insight

The contrasting textures and flavors in this dish create a memorable experience for your taste buds, making it perfect for gatherings and special occasions.

Notes

Serve the crostini with a glass of white wine or sparkling water for an elegant and complete meal experience.