Whipped Ricotta with Calabrian Chile, Tomato, Basil

Preheat oven to 400°F

For the crostini lay the sliced French baguette in a single layer on one to two baking sheets, brush both sides of bread with olive oil, bake for 8 to 10 minutes or until GB. Sprinkle with kosher salt and set aside.

To a food processor, add ricotta, cottage cheese, Parmesan, extra-virgin olive oil, Calabrian chili paste, salt, pepper, and blend until smooth.

Spoon the prepared ricotta into a piping bag and cut 1 1/2inches off the tip and pipe on to the prepared crostini in a zigzag motion.

In a small bowl, season the chopped tomatoes to taste with salt, pepper, and olive oil. Spoon over crostini and top with thinly sliced Basil 🌿 🍅🌶️