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Sun Dried Tomato & Ricotta Crostini


1 7 oz jar Pastene Sun-Dried Tomato Halves, drained
2 Tbsp Pastene Minced Garlic
¾ cup fresh basil, loosely packed
2 Tbsp Pastene Extra Virgin Olive Oil
1 serrano pepper with seeds
12 Pastene Pitted Kalamata Olives
salt to taste
⅛ tsp black pepper
1 baguette or ciabatta loaf, sliced & toasted
15 oz whole milk ricotta
¼ cup fresh basil leaves, julienned


  • Blend all the tomatoes, garlic, basil, oil, pepper, salt and pepper in a food processor and pulse until it forms into a rough paste.
  • Slice the bread ½ inch thick and toast.
  • Spread the ricotta on top of each piece of toast.
  • Spoon the sun-dried tomato mixture over the ricotta and spread.
  • Finish with a cluster of sliced basil leaves and serve right away.

Product Used

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