From Good Housekeeping triple-tested at the Good Housekeeping Research Institute We brushed store-bought pesto on a baguette and grilled it over an open flame to create Hong Kong Wine Vault this mouthwatering party appetizer. Recipe Photos Reviews Other Versions Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 140 Total Fat 6g Saturated Fat 2g Cholesterol 7mg Sodium 345mg Total Carbohydrate 17g Dietary Fiber 1g Sugars -- Protein 6g Calcium -- sun dried tomato and ricotta bruschetta Frances Janisch Serves: 6 Yields: 6 first-course servings Total Time: 10 min Prep Time: 8 min Cook Time: 2 min Ingredients U.S. Metric Conversion chart 1/2 (12-ounce) baguette, cut horizontally in half 2 tablespoon(s) refrigerated pesto 1/2 cup(s) part-skim ricotta cheese 1/4 teaspoon(s) salt 1/4 cup(s) drained chopped oil-packed sun-dried tomatoes Directions Prepare outdoor grill for direct grilling on medium. Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine Corrugated Display Box ricotta and 1/4 teaspoon salt. Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board. Spread ricotta mixture on grilled sides of baguette; top nikka whisky with sun-dried tomatoes. Cut each crosswise into 6 pieces.
