Appetizers & Dips
Sundried Tomato Parmesan Crostini
The appetizer for people arriving in ten minutes: toasted bread, whipped ricotta and a spoonful of sundried tomato oil.
- 20 min total
- 10 min prep
- 10 min cook
- Easy
- Serves Makes about 20 crostini
- Vegetarian
Ingredients
- 1 baguette, sliced 1/2-inch thick on the bias
- 4 tbsp Sundried Tomato Garlic Parmesan Olive Oil, divided
- 1 cup whole-milk ricotta
- 1/4 cup freshly grated Parmesan
- 1 clove garlic, halved
- 1/3 cup sundried tomatoes, sliced
- Flaky salt and black pepper
- Small fresh basil leaves
Let’s make it
- Heat the oven to 400F. Arrange the baguette slices on a sheet pan and brush with 2 tbsp Sundried Tomato Garlic Parmesan Olive Oil.
- Toast 8-10 minutes, until the edges are golden and the centres still have a little give.
- Rub each warm slice once with the cut side of the garlic clove.
- Whip the ricotta with the Parmesan and a pinch of salt until smooth and spreadable.
- Spoon the ricotta onto each crostini, top with sundried tomatoes, and finish with the remaining oil, flaky salt, pepper and basil.
Why it works
Brushing the bread with a seasoned oil before toasting puts the flavour into the crostini rather than on top of it, and warm bread rubbed with raw garlic picks up just enough bite.
The OTM finish
A slow drizzle of Sundried Tomato Garlic Parmesan Olive Oil across the finished tray, right before it goes out.
Make it your own
Use goat cheese instead of ricotta, lay on a ribbon of prosciutto, or top with roasted cherry tomatoes when they are in season.
Quick tip
Toast the bread up to four hours ahead and top at the last minute. Assembled crostini go soft quickly.
Shop the recipe
The bottle this recipe is built on.