Ricotta-Pesto Toasts

     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.

TAKE a LOOK: