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Ricotta-goat Cheese Crostini

From Italian Cooking and Living, February/March 2004

  • 1/2 cup part-skim ricotta
  • 1/2 cup goat cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped basil
  • dash of hot sauce (optional)
  • salt and freshly ground pepper
  • 1 loaf crusty Italian bread, cut into 1/4-inch thick slices
  • 2 sun-dried tomatoes, packed in oil, drained and julienned

In a bowl, combine the ricotta, goat cheese, mustard, olive oil, basil and hot sauce (if using). Season with salt and pepper, and mix well. Lightly toast the slices of bread, and spread a small amount of the cheese mixture on each slice. Top with the sun-dried tomatoes, arrange on a serving platter, and serve. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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