Prepare grill pan with nonstick cooking spray and heat over a medium flame.
Meanwhile, brush one side of cut baguette with pesto. In a small bowl, combine ricotta and salt.
Place baguette on grill, cut side down without pesto and cook about 2 minutes or until toasted.
Transfer to a cutting board.
Spread ricotta mixture on grilled side of baguette with pesto; top with sun-dried tomatoes. Serve immediately.
Questions? Email Julie Levanway.
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