• Pre-heat oven to 350 degrees. Cut bread into thick slices on an angle. Brush olive oil on both sides. Bake for 15-20 minutes or until golden brown and crunchy.
• In the mean time while your crostini are baking prepare your roasted red pepper pesto and lemony gremolata.

Roasted Red Pepper Pesto

• In a food processor add the red roasted peppers, 2 tablespoons of oil from the red roasted peppers, garlic, basil and salt and pepper to taste. Combine until smooth. Saute the red onion in a little of the olive oil from the red pepper pesto until caramelised. Set aside.

Lemony Gremolata

• In a food processor add the parsley, lemon zest, garlic and salt and pepper to taste and process until finely chopped.

Whipped Ricotta

• Place the ricotta cheese, salt and pepper to taste in the food processor and blend until smooth.

Assemble Ricotta Crostini

• Place a couple of teaspoons of whipped ricotta cheese on each slice of bread and spread. Add a teaspoon or two of the red pepper pesto on ½ half of the toasted breads with ricotta cheese. To the other half half of toasted crostini breads with ricotta cheese add a teaspoon or two of the lemony gremolata mixture.
• Optional: Garnish the roasted red pepper pesto ricotta crostini with sauteed onions and fresh basil, if desired. Add a little lemon zest peel on top of the lemony gremolata ricotta crostini. Enjoy!