• 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

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