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/ Italian Crostini
Italian Crostini
4
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SERVING SIZE:
16
Ingredients
2 cups Fresh Ricotta
1/2 cup Heavy Cream
1 teaspoon Red Pepper Flakes
3 tablespoons Ground Black Pepper
3 tablespoons Fresh Marjoram Leaves
16 slices Crusty Bread
1 1/2 teaspoons Garlic
3 1/2 cups
Furmano's Petite Diced Tomatoes
, Drained
3 tablespoons Extra Virgin Olive Oil
Preparation
Preheat the broiler. In a small bowl, mix the ricotta with the cream, hot red pepper flakes, black pepper, and marjoram. Set aside.
Place the bread on a baking sheet and toast under the broiler, turning once, until light golden brown on both sides.
While the toast is still hot, rub each slice with a garlic clove. Spread some of the ricotta over each slice of bread.
Top each with a heaping tablespoon of Furmano's Petite Diced Tomatoes and return to the baking sheet.
Place the crostini back under the broiler until the cheese just oozes, about 1 minute.
Transfer to a serving platter, drizzle with olive oil, and serve.
Diced Tomatoes - Petite (28 oz)
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