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Ingredients

• Cooking spray
• 2 tablespoons dry breadcrumbs
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 (8-ounce) block light cream cheese, softened
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
• 1/8 teaspoon salt
• Dash of ground red pepper
• 1 egg
• 1 1/4 cups Roasted Pepper Pesto, divided
• 1 teaspoon all-purpose flour
• 1 (8-ounce) carton fat-free sour cream
• 24 (3/4-ounce) slices diagonally cut French bread baguette
• 24 roasted red bell pepper strips (optional)

Description

There Will Be Some Extra Pesto Left After Making The Cheesecakes. Toss It With Pasta For A Quick-and-easy Supper.

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