Ingredients
1/2 baguette, cut horizontally in half
2 tablespoon refrigerated pesto
1/2 cup ricotta cheese
1/4 teaspoon salt
1/4 cup drained chopped oil-packed sun-dried tomatoes
Preparation
1.Prepare outdoor grill for direct grilling on medium.
2.Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta and 1/4 teaspoon salt.
3.Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board.
4.Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes. Cut each crosswise into 6 pieces.
