Pesto Swirl from ‘Better on Toast’
Reprinted with permission from Better on Toast: Happiness on a Slice of Bread–70 Irresistible Recipes by Jill Donenfeld (William Morrow).
Photograph by John Von Pamer
Pesto Swirl
Makes 15 to 20 appetizer-size toasts
Made with garlic and lots of basil, it has an intense flavor. See how easy making your own pesto is; freeze what you don’t use, or eat it for breakfast the next day. I omit traditional pine nuts in this recipe because texture is covered by the ricotta, which offers a smooth, soothing, almost coy creaminess in the midst of abundant summer basil. Want to make the ricotta, too? Then use the recipes for Homemade Ricotta and you’ll have lots left over so you can eat homemade cheese for breakfast, too. If you don’t make either, this will take you two seconds and still be scrumptious.
Bunch of basil (about 2 cups)
3 tablespoons olive oil
3 garlic cloves, halved
2 tablespoons grated
Parmesan
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 cup plain ricotta
1 sourdough baguette, cut into ½-inch-thick slices, and oven-toasted
With an immersion blender or in a regular blender, puree the basil, oil, one of the garlic cloves, the Parmesan, lemon zest, and lemon juice until smooth.
Transfer to a bowl and gently fold in the ricotta.
Rub the toast vigorously with the 2 remaining garlic cloves. Slather the ricotta mixture on top.
More pestos to love:
Green-Pea Pesto Toasts with Soft-Cooked Eggs
