Sun-dried Tomato Ricotta Crostini

Recently I started reading a book called Flavor. Just a few pages in, it seems to be an intriguing look at how our perception of taste works, and how we can use that to our advantage to appreciate food. It also goes into how you can use this knowledge to improve your cooking and culinary creativity. Now that’s my type of reading. One thing it mentioned early on is how certain ingredients and taste profiles can enhance the flavors of other foods. This Sun-dried Tomato Ricotta Crostini recipe highlights that fact with a perfect pairing you’ll learn about.

Sun-dried Tomato Ricotta Crostini

 Prep Time 5 minutes
 Total Time 5 minutes

  • 1 cup drained oil-packed sun-dried tomatoes
  • 1 cup loosely packed fresh basil
  • 4 cloves garlic
  • ½ teaspoon pepper
  • ¼ teaspoon salt

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