Recipes / Italian Crostini

Italian Crostini



  • 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
  1. Preheat the broiler. In a small bowl, mix the ricotta with the cream, hot red pepper flakes, black pepper, and marjoram. Set aside.
  2. Place the bread on a baking sheet and toast under the broiler, turning once, until light golden brown on both sides.
  3. While the toast is still hot, rub each slice with a garlic clove. Spread some of the ricotta over each slice of bread.
  4. Top each with a heaping tablespoon of Furmano's Petite Diced Tomatoes and return to the baking sheet.
  5. Place the crostini back under the broiler until the cheese just oozes, about 1 minute.
  6. Transfer to a serving platter, drizzle with olive oil, and serve.