Bruschetta with Black Olive Pesto, Ricotta and Basil

By norsegal8

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

Ingredients

• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 1/2 cup pitted kalamata olives
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1 small shallot, minced (about 2 tablespoons)
• 1 1/2 teaspoons juice from 1 lemon
• 1 1/2 cups whole-milk ricotta cheese (see note)
• Table salt and ground black pepper
• 1 recipe Toasted Bread for Bruschetta (see related recipe)
• 2 tablespoons fresh basil leaves, finely shredded

Preparation

Step 1

Process garlic, olives, olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping down bowl with rubber spatula once during processing. Combine ricotta with salt and pepper to taste in small bowl. Divide olive pesto among toasts and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil, sprinkle with basil, and serv