Bruschetta with Ricotta and Pesto
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Wednesday, August 26, 2015

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Bruschetta with Ricotta and Pesto

Kelly Mike - Wednesday, August 26, 2015

Ingredients

  • 1 rustic French baguette
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 small shallot, diced
  • 1 pint grape or cherry tomatoes, halved
  • About 1/2 cup part-skim ricotta cheese
  • About 1/3 cup pesto
  • Salt and pepper
  • Balsamic vinegar

Instructions

  1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.
  3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar.

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