Ricotta and Goat Cheese Crostini
extra virgin olive
be made ahead of time and stored in an airtight container, just make
they are cool completely before storing.
seeded Roma tomatoes,
Extra virgin olive
ground black pepper
basil leaves for garnish
- In small bowl, combine
garlic and olive oil.
into 1/4 " thick diagonal slices.
bread slices lightly
with garlic oil and arrange on baking pans in single layer.
oven to 350 degrees
F and bake crostini for until golden brown and crisp (for about 10-15
Remove from oven and let cool.
medium size bowl combine
Ricotta cheese, Chèvre goat cheese and salt. Mix until smooth.
separate bowl, combine
seeded and diced Roma tomato, olive oil, salt, pepper and basil.
serve, spread prepared
crostini with cheese mixture, then top with tomato-basil mixture and
with small basil leaves.
tomatoes are the best source of lycopene, many studies have suggested
tomato products such as tomato sauce, ketchup, tomato paste and coctail
sauce seem to contain a much higher concentration of the chemical.
and cooking, because of the high temperatures involved, release
from its food matrix and make it more easily absorbed by... More...