Crostini with Ricotta, Basil Pesto, and Roasted Peppers


  • 15 oz. GalbaniĀ® Ricotta Cheese
  • loaf of Italian bread, cut into 12 slices
  • 1/4 cup basil pesto
  • 12 oz. jar roast red peppers, cut in 1/4 inch slices
  • salt and pepper

Fresh Basil Pesto:

  • 2 cloves garlic
  • 1/2 cup pine nuts (toasted in oven at 350 F for 15 minutes)
  • 4 cups fresh basil
  • 1 cup Extra Virgin Olive Oil
  • salt and pepper


Fresh Basil Pesto:

  • Combine the garlic, pine nuts, and basil in a food processor with olive oil, salt and pepper, and pulse until coarsely chopped.


  • Toast or grill bread until crusty and lightly golden brown.
  • Spread one tablespoon of basil pesto onto each slice of bread.
  • Top with one tablespoon of ricotta and a roasted red pepper slice.
  • Season with salt and pepper to taste.