My friend’s grandfather made me a batch of pesto and I used it on grilled chicken, on top of my kale couscous bowls, and again on my bruschetta.
I love adding a little olive oil and S&P to my ricotta as it makes it more smooth and kicks up the flavor.
I was heading to my brothers for an impromptu get together and brought a batch of these and they were a big hit. You can make these in under 15 minutes and they are so fresh and so good.
1 sliced baguette or a bag of pre-sliced baguettes
1 cup of ricotta
1 tablespoon of evoo
4 Roma tomatoes or 2 large heirloom/slicers tomatoes
1 yellow tomato
1 clove of garlic- minced
1/4 of a red onion
8-10 Kalamata olives
Chopped basil or pesto
Mix ricotta, evoo, and S&P then place a spoonful on top of each sliced baguette
Chop and remove seeds from tomatoes then mix with diced red onions, garlic, olives, and a little S&P. If using basil add a little evoo. If using pesto no need for extra oil.
Place tomato mixture on top of ricotta then add a small amount of pesto.