Bruschetta with Black Olive Pesto, Ricotta, and Basil

By nancytripp

Ingredients

• 1 loaf country bread with thick crust, sliced into 3/4 inch thick pieces
• 1/2 medium garlic clove, peeled
• 1/4 cup ex. virgin olive oil
• salt
• 1 medium garlic clove, minced - about 1 tsp.
• 1/2 cup pitted kalamata olives
• 2 T. ex. virgin olive oi, plus extra for serving
• 1 small shallot, minced (2 T.)
• 1 1/2 tsp juice from 1 lemon
• 1 1/2 cups whole milk ricotta
• ground black pepper
• 2 T. fresh basil leaves, finely shredded

Preparation

Step 1

Place bread on baking sheet.
Broil until deep golden 1-2 minutes
Flip and repeat.
Lightly rub 1 side w/ garlic, brush with olive oil, and season w/ salt.\


Process garlic, olives, olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping bowl w/ rubber spatula once during processing.

Combine ricotta, salt, and pepper to taste in small bowl. Divide pesto on toast.
Spread to edges.
Top with ricotta and carefully spread over pesto.
Drizzle with olive oil, sprinkle with basil.