Three Cheese Crostini with Sun-Dried Tomatoes
Yield: About 24 crostini
Cook Time: 20-25 minutes
Tips: Thin, narrow baguettes are recommended to produce bite-size crostini. Whole or julienned sun-dried-tomatoes may be used. Whole sun-dried tomatoes may be chopped into bite-size pieces to fit bread slices, if needed.
Suggestion: Serve as a healthy appetizer for cocktail parties, holiday parties, summer party food or for snacking anytime!
Ingredients
- Crostini
- 1 narrow baguette (about 2 1/2 inches or less in diameter), cut into 1/4-inch slices
- olive oil
- cheese topping (recipe follows)
- 2 8oz. jars sun-dried tomatoes in oil (whole, chopped or julienned)
- Cheese Topping
- 8 oz. goat cheese with herbs
- 8 oz. ricotta cheese
- 8 oz. shredded mozzarella cheese
- 1 teaspoon chopped garlic
- freshly ground white pepper
Directions
Preheat oven to 350° F.
Crostini
While oven is preheating, pour some olive oil into a small bowl. Place the bread slices on a large baking sheet. Using a pastry brush, lightly coat each slice of bread (only the tops) with olive oil, dipping the pastry brush repeatedly into the oil (and refilling oil) as necessary. Bake for about 10-15 minutes or until outer edges begin to turn golden brown, then remove from oven, leaving crostini in the baking pan. Prepare Cheese Topping (recipe follows).
Spread about 1 teaspoon of the Cheese Topping on each toasted bread slice, then top with a sun-dried tomato (whole, chopped or julienned). Spread another teaspoon of Cheese Topping over sun-dried tomato and bake at 350 ° F just until cheese begins to melt (about 10 minutes).
Cheese Topping
In a medium mixing bowl, combine the goat cheese (break up with fingers), ricotta, grated mozzarella, minced garlic and pepper to taste. Stir until blended and smooth.