Starters
Crostini with ricotta and sun-dried tomatoes
Toasted bread, fresh ricotta with salt and pepper, strips of sun-dried tomatoes in oil and basil. A starter ready in 10 minutes, with no cooking beyond toasting.
Method
- Brush the slices of bread with the oil from the jar and toast them in the oven at 200 °C for 5 minutes, until golden.
- Work the ricotta with a pinch of salt and a grind of pepper.
- Drain the sun-dried tomatoes on kitchen paper and cut them into strips with scissors.
- Spread the ricotta on the bread, add the tomatoes and a basil leaf and serve immediately.
Minnelea products for this recipe
The preserves used in this recipe.
Drain the tomatoes well before using them: this keeps the bread crisp. The oil from the jar is used to toast the bread.
