Ricotta and Pesto Bruschetta

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.

Ingredients

1 sliced baguette or a bag of pre-sliced baguettes

1 cup of ricotta

1 tablespoon of evoo

S&P

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.