Roasted Red Pepper and Walnut Pesto Crostini with Ricotta - Vegetarian

The Roasted Red Pepper and Walnut Pesto Crostini with Ricotta combines the earthy, nutty flavors of toasted walnuts with the vibrant sweetness of roasted red peppers, all beautifully balanced by the creaminess of fresh ricotta. Every bite of these crostinis offers a harmonious blend of textures and tastes, perfect for any gathering or as a delightful appetizer for a cozy night in.

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Temps de préparation 15

Temps de cuisson 20

Temps total 35

Type de plat Appetizer

Cuisine Mediterranean

Portions servings

Calories 270 kcal

Ingrédients

1 large roasted red pepper

1/2 cup walnuts

2 cloves garlic

1/4 cup olive oil

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup fresh ricotta cheese

1 French French baguette, sliced

1 tablespoon fresh basil, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).
Place the walnuts on a baking sheet and toast in the oven for about 8-10 minutes, until fragrant.
In a food processor, combine the roasted red pepper, toasted walnuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and black pepper. Process until smooth.
Spread the French baguette slices on a baking sheet and bake in the oven for 8-10 minutes, until golden and crispy.
Spread a generous amount of fresh ricotta cheese on each crostini.
Top each with a dollop of the roasted red pepper and walnut pesto.
Garnish with chopped fresh basil, if desired, and serve immediately.

Nutrition (per 100g)

Keyword basil garnish, cheese lover, creative appetizer, crostini, easy recipe, finger food, gourmet appetizer, healthy snack, Mediterranean, party food, quick meal, ricotta cheese, roasted red pepper pesto, tasty bites, vegetarian, walnut pesto

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Roasted Red Pepper and Walnut Pesto Crostini with Ricotta – Vegetarian