Red Pepper Pesto
Preheat oven to 400F degrees. Arrange the baguette slices on 1 or 2 large baking sheets. Brush both sides of each slice of baguette with Bellucci Organic Toscano PGI. Bake for 8-10 minutes until golden brown. Remove from oven and place the baking sheet on a wire rack. Lightly rub a garlic clove over each slice of bread. Set aside to cool completely.
In the bowl of a food processor, combine the roasted red peppers, garlic clove, almonds, Parmigiano Reggiano, lemon juice, parsley, basil, salt and pepper. Pulse to combine well. With the motor running, slowly pour the Bellucci Organic Toscano PGI through the feed tube. Blend well then transfer to a small bowl.
Place the ricotta and crème fraiche in a medium bowl. With a rubber spatula, beat the mixture until it becomes creamy and smooth. Add the Bellucci EVOO, salt and pepper and blend until smooth.
Spread each toasted baguette slice with some of the whipped ricotta and then top with a dollop of the Roasted Red Pepper Pesto. Place crostini on a platter, give a final light drizzle of Bellucci Toscano PGI Organic and serve.
Cook’s Notes: You can substitute the crème fraiche with greek yogurt or sour cream. For a bit more festive color, sprinkle the crostini with chopped fresh basil leaves.