Olive Oil Crostini with Bellwether Ricotta and Basil
  Serves 8-10 as an appetizer or hors d'oeuvres
  • 1 baguette, sliced in ¼ inch slices
  • Extra virgin olive oil, as needed
  • Sea salt and freshly ground pepper
  • 7 oz. Jimtown Roasted Vegetable Caponata (1 container)
  • 8 oz. good quality ricotta cheese (we like Bellwether Farms)
  • ¼ cup chopped fresh basil


Preheat oven to 300°. Place the baguette slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10-12 minutes. Top the crostini with a dollop of ricotta, a spoonful of Jimtown Roasted Vegetable Caponata, followed by a sprinkle of basil.
Any leftover crostini will keep in an airtight container for several days. Try the same recipe with fresh goat cheese or your choice of other creamy cheeses.