Ricotta Bruschetta

Makes: about 20 pieces
Prep Time: 10 minutes
Cook Time: 15 minutes

1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices
1 clove garlic, halved
1/3 cup Bertolli Classico Olive Oil
1 package Bertolli Premium Sun Ripened Tomato & Olive Pasta Sauce
1 container (15 ounces) ricotta cheese
2 tablespoons chopped fresh basil leaves

Preheat oven to 425°F.
Arrange bread on baking sheet. Evenly rub with garlic, then brush with Olive Oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese. Bake 5 minutes or until cheese is golden. Sprinkle with basil.

Courtesy of Family Features