Sun-Dried Tomato California Cheese Bread

Like bruschetta, this recipe calls for you to roast the bread until browned. This ensures that the surface of the bread will be crunchy while the interior remains somewhat soft. Topped with creamy Ricotta and melted Mozzarella, it provides a delicious contrast in textures.

1 cup (8 ounces) Ricotta cheese
1/2 cup (2 ounces) Mozzarella cheese
1/2 cup chopped [dried] sun-dried tomatoes in oil
1/4 cup (1 ounce) grated Dry Jack cheese
2 tablespoons chopped fresh basil
1 clove garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground pepper, to taste
1 baguette, halved horizontally

In a medium bowl combine the cheeses, tomatoes, basil, garlic and red pepper flakes. Season with salt and pepper.

Preheat broiler. Broil cut sides of baguette until browned.

Spread tomato/cheese mixture on top of each half. Place on baking sheet and put under the broiler until cheese is melted. Remove from oven and cut into serving pieces. Serve immediately.

Servings: 6
Source: California Milk Advisory Board