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Crostini with ricotta, cherry tomatoes and pistachio pesto
Servings
4
These crostini's with ricotta, cherry tomatoes and pistachio pesto are perfect to serve at a party or to snack on during the weekend!Did you know that pesto is not always made with pine nuts and basil? Practically every nut and every leaf [rocket, coriander (cilantro), parsley, spinach] is suitable for a pesto. This pesto is made with the lovely Italian pistachio, it gives your pesto a much more intense flavour.
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Ingredients
- 4 large slices of rustic bread
- 300 g cottage cheese
- 150 g cherry tomatoes
- 2 tbsp coarsely chopped pistachios
- Extra virgin olive oil
- Salt and pepper
Dressing ingredients
- 120 g shelled pistachios (unsalted)
- Zest of 1/2 lemon
- 60 ml extra virgin olive oil
- 20 g grated Parmesan cheese
- 50 ml water
- 3 basil leaves
- Salt and pepper
Contributor
Silvia Censi
Preparation
For the pistachio pesto:
- Boil a pot of water, pour in the pistachios and cook for 5 minutes.
- Drain, remove the peel and pour into a mixer.
- Add extra virgin olive oil, parmesan, basil, lemon zest and blend for a few seconds.
- Add water, salt, pepper and blend for a few moments until you get a homogeneous cream.
- Heat the bread in a toaster until golden brown.
- Spread the ricotta and season with extra virgin olive oil, salt and pepper.
- Wash the cherry tomatoes, cut in half and divide on slices of bread.
- Season with pistachio pesto and serve with chopped pistachios and parsley.
Contributor
Silvia Censi
