Bruschetta with Black Olive Pesto, Ricotta and Basil
(from Bethany’s recipe box)
Serves 8 to 10 as an appetizer
Use only a high-quality whole-milk ricotta for this recipe; our preferred brand is Calabro.
Source: Cook's Illustrated Published September 1, 2010 (CC and CI collection)
Ingredients
- 1 (medium) clove garlic, minced, or pressed through garlic press (about 1 teaspoon)
- 1/2 cup pitted Kalamata olives
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 1 small shallot, minced (about 2 tablespoons)
- 1 1/2 teaspoons juice from 1 lemon
- 1 1/2 cups whole-milk ricotta cheese, (see note)
- Table salt
- Ground black pepper
- 1 recipe toasted bread for bruschetta, (see related recipe)
- 2 tablespoons fresh basil leaves, finely shredded
Directions
-
Process garlic, olives, olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping down bowl with rubber spatula once during processing. Combine ricotta with salt and pepper to taste in small bowl. Divide olive pesto among toasts and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil, sprinkle with basil, and serve.