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Spicy Cherry Tomato and Ricotta Crostini

Yield: 9 servings | Prep time: 15 minutes | Cook time: 5 Minutes

INGREDIENTS

  • 2 cups of fresh cherry tomatoes, quartered
  • ½ of a French baguette, sliced
  • ½ tablespoon of olive oil
  • 4 ounces of whole milk ricotta
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 small bunch of fresh basil, chopped
  • 9 dashes of Tabañero Original Hot Sauce

EQUIPMENT

  • 2 mixing bowls
  • 1 baking sheet


INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit.

While the oven preheats, prepare the ingredients. Wash and dry the fresh cherry tomatoes. Use a knife to quarter the cherry tomatoes in quarters. Slice the baguette into half-inch-thick slices.

Place the cherry tomatoes, olive oil, and basil in a medium mixing bowl and toss to combine. Set aside and make the ricotta mix. In another medium mixing bowl, combine the ricotta, salt, and pepper. Set aside.

Arrange the French baguette slices on a baking sheet and cook for five minutes, careful not to burn the bread slices. The crostini should be golden and crispy.

Once the crostini are cool, spread about one tablespoon of the ricotta mixture on each slice. Layer a tablespoon of the cherry tomatoes. Top the crostini with more fresh basil and a dash of Tabañero Original Hot Sauce. Serve fresh.

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