Ricotta Crostini with Olives and Sun-Dried Tomatoes

Name: Ricotta Crostini with Olives and Sun-Dried Tomatoes
Yield: Makes 24 crostini
Ingredients: 24 (1/4-inch-thick) slices, baguette; 6 tablespoons, extra-virgin olive oil, divided; 3/4 cup, pitted kalamata olives, chopped coarse; 1/2 cup, oil-packed sun-dried tomatoes, patted dry and chopped coarse; 1 teaspoon, red wine vinegar; 1 , small garlic clove, minced; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, black pepper, divided; 6 ounces (3/4 cup) whole-milk, ricotta cheese; 1/2 teaspoon, grated orange zest; 1/4 cup, pine nuts, toasted and chopped

Cheese
Breads

By Ashley Moore ･ Appears in Cook's Country December/January 2017

We want party snacks that are as easy to make as they are to enjoy.

SERVES Makes 24 crostini

TIME 45 minutes, plus 30 minutes cooling

Ricotta Crostini with Olives and Sun-Dried Tomatoes

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