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VegetarianBeginner15 min
Pesto Ricotta Crostini with Toasted Pine Nuts
This vibrant crostini is a deconstructed celebration of National Pasta Day, offering the fresh, herbaceous flavor of basil pesto paired with the cool, creamy texture of whipped ricotta. A sprinkle of toasted pine nuts and grated Parmesan cheese adds a satisfying crunch and salty finish to this elegant appetizer. This recipe pays homage to the classic Italian pasta sauce in a perfect bite-sized format.
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Ingredients
- •1 fresh baguette, thinly sliced
- •2 tablespoons extra virgin olive oil
- •8 ounces fresh ricotta cheese
- •1/4 cup high-quality basil pesto
- •1/4 cup pine nuts, lightly toasted
- •2 tablespoons grated Parmesan cheese
- •Fresh basil leaves, for garnish
- •Flaky sea salt and freshly ground black pepper, to taste
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with 1 tablespoon of olive oil, and toast for 5-7 minutes minutes until golden and crisp.
- 2While the baguette toasts, gently toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
- 3In a small bowl, combine the fresh ricotta cheese with the basil pesto. Season lightly with flaky sea salt and freshly ground black pepper.
- 4Once the toasted baguette slices have cooled slightly, spread a generous dollop of the pesto ricotta mixture onto each crostini.
- 5Sprinkle each crostini with the toasted pine nuts and grated Parmesan cheese.
- 6Garnish with a fresh basil leaf before serving immediately.
Chef's Tip & Pairing
For a perfect pairing, serve this crostini with a crisp, unoaked Sauvignon Blanc, as its bright acidity and herbaceous notes will complement the basil pesto beautifully.
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