Pesto Ricotta Bruschetta Recipe

Slice and toast bread

Preheat oven to 425°F (220°C). Slice the loaf on the diagonal into 12–14 slices about 1/2" thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tablespoons EVOO. Sprinkle both sides sparingly with 1 teaspoon Maldon sea salt.

Toast in the preheated oven 6–8 minutes, flip halfway, until golden and crisp at the edges. Remove and let cool slightly.

Toast walnuts (if not toasted)

If walnuts are raw, preheat a small skillet over medium heat and toast walnuts 3–4 minutes, stirring, until fragrant. Let cool.

Blend pesto

In a food processor, combine 2 cups packed basil leaves, toasted walnuts, 1 oz grated Parmesan, 1 garlic clove, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. Pulse to chop, then with the motor running slowly drizzle in 3 tablespoons EVOO until a coarse, spreadable paste forms. Taste and adjust salt/pepper/lemon as needed.

Prepare whipped ricotta

If using whole-milk ricotta, place 1 cup ricotta in a small bowl or food processor and whisk or pulse until smooth and airy. Stir in 1 teaspoon finely grated lemon zest and a small pinch of salt. Transfer to a serving bowl or keep ready to spread.

Tear or slice 6 oz Fior di latte mozzarella into pieces about the size of a quarter and pat dry on paper towels to remove excess moisture.

Prepare tomatoes

Core, halve and seed the Roma tomatoes, then dice finely to yield about 2 cups. Place in a bowl and add 1 tablespoon EVOO, 2 tablespoons chiffonaded basil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently and let sit 10 minutes to macerate and release juices; drain slightly before using if very wet.

Spread ricotta and pesto

Spread about 1 tablespoon whipped ricotta evenly over each toasted bread slice. Using a teaspoon, dollop or smear about 1 teaspoon basil walnut pesto on top of the ricotta for a bright streak on each bruschetta (adjust amount for taste).

Add tomatoes and mozzarella

Top each toast with about 1–2 tablespoons of the diced Roma tomato mixture and place 1–2 pieces of torn Fior di latte on each piece so the cheese sits atop or alongside the tomatoes.

Garnish

Finish each bruschetta with a light drizzle of 1 tablespoon finishing EVOO across all pieces, a sprinkle of the reserved 2 tablespoons toasted chopped pistachios, a light grating of 1/2 teaspoon lemon zest, and a small pinch of Maldon sea salt to taste.

Serve

Arrange bruschetta on a platter and serve immediately so bread stays crisp. Leftover components (pesto, whipped ricotta, tomatoes) can be stored covered in the refrigerator up to 2 days.