Ingredients
| 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 |
Directions
- 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.
