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Ricotta-Pesto Toasts

5/17/2016

3 Comments

 
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     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. 

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     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.


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• 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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3 Comments
stacey snacks link
5/17/2016 05:55:16 pm

Ha! I know what you mean.

We lost all of our basil plants from the cold and rain.....we have replanted them....let's see what happens.
PS I always have a jar of nice basil pesto on hand from Italy (usually found at Home Goods!). It is a great sandwich spread in a pinch! I love it w/ ricotta!

Reply
Trace Willans
5/18/2016 03:10:17 pm

I make pesto all year round, I just vary the herbs, and basil depends on whether it is there or not. I also freeze basil pesto

Reply
Eileen
5/23/2016 11:01:45 am

Hi Trace... I have never frozen pesto, but I fill the bowl of my food processor with basil leaves and just a bit of olive oil, purée, then fill ice cube trays. When frozen, I pop them out and put in zip lock bags in my freezer. I've never made pesto with other herbs, but I should sometime. Thanks for commenting!

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