Bruschetta with Black Olive Pesto, Ricotta and Basil
Serves 8 to 10 as an appetizer.
Use only a high-quality whole-milk ricotta for this recipe
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
2 1/2 cup pitted kalamata olives
1/4 cup artichoke hearts
2 Tablespoons fresh grated Parmesan
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 and ground black pepper
4 tablespoons fresh basil leaves , finely shredded/divided
Process garlic, olives, artichokes, grated Parmesan, 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) and 2 tablespoons shredded basil in small bowl and spread to edges. Divide olive pesto among toasts and carefully spread over ricotta. Drizzle with olive oil, sprinkle with reserved basil, and serve.
I hope you have enjoyed this series of Brushetta recipes and perhaps even gotten inspired to try some other flavor combinations. New tasty appetizers are always so useful for parties. I'd love to hear about your favorite.