Roasted Red Pepper & Tomato Crostini with Ricotta Basil Pesto
1 basket of cherry tomatoes sliced in half
1 Jar Roasted Red Peppers diced
1 Cup Ricotta Cheese
1 Juice Lemon Squeezed
1 Cup packed basil
2 Cloves Garlic peeled (1 whole & 2 minced (keep each minced clove separate)
Olive Oil
2 Tbs Aged Balsamic Vinegar
1 tsp kosher salt
1/2 tsp pepper
1/4 cup Butter (1/2 stick)
1 French Baguette

To make your Ricotta Basil Pesto:
In a small food processor combine basil, whole garlic clove, juice of 1 lemon, 1 tsp salt and blend. While blending, stream in small amount of olive oil and blend until well chopped and combined. (you may have to stop and scrape sides of food processor and pulse as needed until well combined). Once finished, spoon mixture into small mixing bowl and mix in ricotta cheese until well combined.
To make Tomato Red Pepper Topping:
Slice cherry tomatoes and dice roasted red pepper and add to bowl, add 1 clove minced garlic, 2 tbs of olive oil and 2 tbs of balsamic vinegar. Add Salt and Pepper to taste. Place mixture aside and allow flavors to infuse.
To make Crostini:
Preheat broiler to 450 degrees F
Slice baguette at an angle into 1 inch thick slices.
In small saucepan, on low to medium heat, melt 1/4 cup butter and add 1 clove minced garlic, cook together just until butter softened and transfer to small bowl. Brush Crostini with butter garlic mixture on both sides.
Line baking sheet with parchment paper, place crostini on baking sheet and broil just until golden brown turning once. Careful they cook fast.
Once crostini is nice and golden, remove from oven, top with ricotta basil pesto and spoon on tomato red pepper mixture.
Season with salt pepper and an extra small drizzle of balsamic if desired.