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Kathy's Crostini
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Kathy's Crostini

Course: Appetizer

Ingredients

  • 2-3 cups roma tomatoes chopped small
  • 10-12 sundried tomatoes packed in oil drained and chopped fine
  • 1/2 cup green onion chopped fine
  • 1/2 cup fresh basil chiffonade (chopped)
  • 2-3 garlic cloves minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup goat cheese
  • 1 baguette
  • extra olive oil

Instructions

  • Preheat oven to 350 degrees.
  • Slice baguette to 1/4 - 1/2 inch thickness.
  • Put on parchment lined baking sheet and lightly drizzle with olive oil.
  • Place in oven for a few minutes watching carefully. Once they start to brown turn them over and give them another minute. Pull them out and let cool.
  • IN a small bowl combine ricotta & goat cheese. Set aside.
  • In a separate bowl mix together remaining ingredients (roma tomatoes through olive oil).
  • Add a pinch of salt & pepper, taste test with a spoon and adjust seasoning if required.
  • Ready to assemble. Take a small spoonful of the cheese mixture and spread it onto the toast. Top with a small dollop of the tomato mixture.
  • Serve immediately.