Whipped Pesto Ricotta Crostini
Equipment
- Food Processor
- Toaster or Oven
Ingredients
Whipped Pesto Ricotta Crostini
- 8 oz ricotta (dairy free, if needed)
- 1 cup basil leaves, packed
- ¼ cup olive oil
- ¼ cup pine nuts
- 1 cloves garlic
- ½ tsp salt
Garnishes (Optional)
- lemon zest
- cherry tomatoes, halved
- basil
- salt & pepper
Instructions
- Toast baguette (or bread of choice) according to the instructions or until golden.
- While it toasts, combine the whipped pesto ricotta ingredients in a food processor and blend until smooth.
- Spread the whipped ricotta onto the crostini or add the whipped ricotta to an icing bag to pipe it onto the crostini in a zigzag motion (as shown in the photos).
- Top with tomatoes, lemon zest, basil, salt and pepper and serve immediately!
Notes
These are best when enjoyed fresh! If you’d like, you can prepare the pesto ricotta in advance and pipe or spread it onto the crostini right before serving.