Time: 1 hour 35 minutes
Complexity: easily
Servings: 8

Looking for an appetizer that will please all your guests? A sure-fire option for any occasion: these ricotta toasts with homemade pesto. Compared to store-bought pesto, homemade pesto is less salty, allowing you to fully appreciate the full bouquet of flavors from fresh herbs, nuts, and spices. And the smooth ricotta is the perfect backdrop for the savory sauce.

Ingredients:

Pesto

• 1/4 cup pine nuts
• 0.5 cups (60 g) finely grated Parmesan
• 1 clove of garlic
• Zest of 1 lemon
• 1 bunch fresh basil, leaves picked
• A pinch of red pepper flakes
• Olive oil to drizzle

Toast

• 1 Italian baguette, sliced ​​diagonally into 1cm thick slices.
• Olive oil as needed
• 1 cup ricotta
• Red pepper flakes
• Lemon wedges
• Salt flakes
• Special equipment: non-stick foil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

toasts, ricotta cheese, pesto sauce, pine nuts, Parmesan cheese, lemon zest, basil

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Preparation:

Step 1
• Pesto:
  
  Toast the pine nuts in a small skillet over low heat until lightly browned, 3-4 minutes. Set aside to cool.
Step 2
• Place the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil, and red pepper flakes in a food processor and pulse until finely chopped. Slowly pour in the olive oil, blending until the pesto is smooth and thick. Transfer to a bowl or container and refrigerate, tightly covered, until ready to serve.
Step 3
• Toasts:
  
  Preheat the oven to 200°C (400°F). Place the bread slices on a baking sheet lined with nonstick foil and lightly brush both sides with olive oil. Bake until the edges are golden brown and the bread is crispy, about 15 minutes. Let cool to room temperature.
Step 4
• Spread a little ricotta on each slice of toast. Top with pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, lemon juice, and a light seasoning of salt. Serve.

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