Crostini with Ricotta, Basil Pesto, and Roasted Peppers

Crostini only better, made with Galbani Ricotta, Basil Pesto, and Roasted Peppers

This crostini is sure to be something everyone will love as a snack before a meal.


  • 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.

Crostini with Ricotta Basil Pesto Tips:

  • Add some Zest! Rub the toasted bread with a garlic clove or a piece of orange/lemon to add even more flavor.
  • Full of color. Use more than just red peppers. You can add even more color by using yellow or green peppers!