These crostini make tasty appetizers and are ultra fast to make. They also make great light lunches.

Ingredients

• 1/2 cup part-skim ricotta cheese
• 1/2 cup chèvre cheese
• 2 Tbs Dijon mustard
• 1 Tbs extra-virgin olive oil
• 2 Tbs fresh basil, chopped
• 1 Tbs sundried tomatoes, julienned
• 1/8 tsp red pepper flakes
• 1 loaf crusty Italian bread, cut into 1/4" thick slices

Directions

1. In a bowl mix together the ricotta, chèvre, mustard, olive oil, basil, sundried tomatoes, and red pepper flakes.
2. Allow the cheese mixture to rest for 30 minutes.
3. Toast bread slices.
4. Spread a small amount of the cheese mixture on each slice.
5. Arrange on a platter and serve.

Ingredients

• 2 Tbs extra-virgin olive oil
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 black pepper, freshly ground
• 8 plum tomatoes, quartered lengthwise
• 1 cup part-skim ricotta cheese
• 1 tsp lemon zest, grated
• 1 loaf crusty Italian bread, cut into 1/4" thick slices
• 1/2 cup fresh arugula, coarsley chopped

Directions

1. In a medium sized bowl whisk together the olive oil, salt, pepper, and minced garlic. Add the tomatoes and gently toss in the olive oil.
2. Lay the tomato slices on a baking sheet.
3. Broil the tomatoes until they begin to brown, about 5 minutes.
4. Mix together the ricotta cheese and lemon zest into the olive oil.
5. Stir in the chopped arugula.
6. Toast the bread slices.
7. Spread a small amount of the cheese-arugula mixture on each slice of toast.
8. Top the cheese-arugula mixture with a piece of tomato.

Note: Crostini means "little toasts" in Italian. Good crostini shouldn't be too big. If necessary cut your bread slices before toasting.