Bruschetta with Black Olive Pesto, Ricotta and Basil

Published September 1, 2010. From Cook's Illustrated.

Why this recipe works:

Pairing year-round, pantry-ready ingredients like black olives with a mild cheese like ricotta fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste,… read more

Pairing year-round, pantry-ready ingredients like black olives with a mild cheese like ricotta fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.

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Serves 8 to 10 as an appetizer

Use only a high-quality whole-milk ricotta for this recipe; our preferred brand is Calabro.

Ingredients

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