Bruschetta With Black Olive Pesto, Ricotta, And Basil
Serves 8 To 10
Ingredients
1 recipe TOASTED BREAD FOR BRUSCHETTA
6 tablespoons extra-virgin olive oil, plus extra for serving
1⁄2 cup pitted kalamata olives
1 small shallot, minced
1-1⁄2 teaspoons lemon juice
1 garlic clove, minced
1-1⁄2 cups whole-milk ricotta cheese
Salt and pepper
2 tablespoons shredded fresh basil
Instructions
Use only a high-quality whole-milk ricotta for this recipe. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
Brush toasts with 1⁄4 cup oil. Process olives, remaining 2 tablespoons oil, shallot, lemon juice, and garlic in food processor until uniform paste forms, about 10 seconds, scraping down bowl once during processing. Combine ricotta with salt and pepper to taste in small bowl. Divide olive pesto evenly among toasts and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil to taste, sprinkle with basil, and serve.
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