I never purchase pre-made pesto. I make my own, and only during the summer when I have basil growing in my garden. Back in the day, I would plant two packages of basil seeds, usually the end of May, when all chances of a frost had passed. That was it. But in recent years, in addition to the seeds, I have begun adding several good-sized plants; eliminating the wait for those cherished basil leaves.
After a 92 degree day earlier this May, I never thought we'd be experiencing 30 degree temps again. But that just happened and my basil is still waiting for its spot in the garden. In the meantime, I purchased that first container of pesto. I had just made some fresh ricotta and baguettes, and along with the pesto, I had the perfect combo for appetizers that night.
• Baguette, cut into 1/2-inch, slightly-angled slices
• Extra-virgin olive oil, for brushing
• Fresh Ricotta, purchased or homemade
• Basil pesto, purchased or homemade
• Cherry or grape tomatoes, halved
1. Preheat oven to 325˚ F.
2. Brush both sides of the baguette slices with olive oil. Place on a parchment lined baking sheet and transfer to the middle rack of oven. Bake for approximately 10-15 minutes, flipping slices once until lightly toasted
3. Spread bread slices with fresh ricotta. Top with a spoonful of pesto and place a tomato half on top.
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