Ricotta Crostini
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 slices sourdough bread
  • 4 tablespoon coconut oil, melted, such as vita coco
  • ½ cup sundried tomatoes
  • warm water
  • 1 clove garlic
  • 4 large fresh basil leaves, torn
  • salt
  • ricotta cheese
Directions
  1. Preheat the oven to 350 degrees F.
  2. Brush the bread with 2 tablespoons of the oil, then using a 1½-inch cutter, punch rounds and bake for 5 minutes until slightly brown and toasted.
  3. Rehydrate the tomatoes by covering them in the warm water and let sit for 15 minutes.
  4. Drain and place in a food processor and add the remaining 2 tablespoons oil, the garlic, and basil. Pulse until chunky, then season with salt.
  5. Spread a small amount of ricotta on the rounds and finish by placing a teaspoon of the tomato pesto on top.