Cheesy Crostini with Roasted Red Peppers

Ingredients:

16 thin baguette slices
2 Tbsp. Olive Oil
2
cloves garlic, minced
4 oz Hautly Ricotta Cheese
4 oz Hautly Asiago Cheese, shredded
8 cherry tomatoes, diced
2 Tbsp.
Roasted red pepper, chopped
2 Tbsp. basil pesto

Directions

Preheat oven to 375°F.
Toss the baguette slices with olive oil in a
bowl, and arrange in a single layer in a baking sheet. Toast for 5 minutes or until golden brown.
In a bowl combine the
garlic with Hautly Ricotta cheese, Asiago, cherry tomatoes, peppers and pesto.
Top each toast with a dollop of the
filling. Arrange on a baking sheet and pop in the toaster oven until cheese melts and the edges of the toast are crisp and
brown.

Serve immediately.