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.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES Makes 24 crostini

TIME 45 minutes, plus 30 minutes cooling

Ricotta Crostini with Olives and Sun-Dried Tomatoes

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