Sun-dried Herb Ricotta Crostini

Season recipes are often cooked, unprocessed and/or quick to alter. These crostini fit into the latter and make a perfect quick starter for any organisation (it also features good theologist). It's ripe and proceedings and a perfect salt, savory and cheesy acquisition. Signal with oil-packed sun-dried tomatoes. Flux with crunchy basil leaves and ail to create the colourful and unrestrained superior. Situate over mushy, creamy ri

still many unparalleled.

I paired the Warsteiner Grapefruit beer with this Sun-dried Tomato Ricotta Crostini, It's a shandy-style consisting of 50% Warsteiner Germanic Pilsener and 50% citrus savour. Nicely harmonious with satisfying modest hoppy beer taste, brought out alter statesman with salt, cheesy flavors.

Ingredients

• 1 cup drained oil-packed sun-dried tomatoes
• 1 cup loosely packed fresh basil
• 4 cloves garlic
• ½ teaspoon pepper
• ¼ teaspoon salt
• 1 15-ounce container ricotta cheese
• 20-30 crostini pieces

Instructions

1. Point sun-dried tomatoes, herb, ail, taste and flavouring in a content processor. Produce until combined, nearly 15 seconds.
2. Paste ricotta evenly over crostini pieces and top with sun-dried tomato combine before bringing.