Ingredients:
- 1 french baguette, cut into slices
- 1/2 cup of basil pesto
- 1/2 cup part-skim ricotta cheese
- 1/4 teaspoon salt
- 1/2 cup of drained and chopped oil-packed sun-dried tomatoes
Directions:
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.
Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.
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