The Summer Appetizer We Can’t Stop Eating

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients, while stale bread can reduce waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is nutritious, while vegetable oil is often less expensive.

Add 3 tablespoons of balsamic reduction to a medium-sized mixing bowl.

Add 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper to the bowl.

Pour in 3 tablespoons of olive oil and whisk the mixture together.

Prepare 4 medium-sized tomatoes by chopping the tops off and seeding them.

Chop the tomatoes and add them to the bowl.

Mince 2 cloves of garlic and add them to the bowl.

Mince 1 shallot and add it to the bowl.

Roughly chop 1/4 cup of fresh basil and add it to the bowl, then stir everything together.

Slice 2 demi baguettes or 1 whole baguette at a 1/4 inch bias and lay them on a baking sheet.

Spray the bread with olive oil cooking spray, flipping to spray both sides, and sprinkle with kosher salt.

Bake in a 425 degree oven for about 8 minutes.

In a food processor, add 1 cup of basil leaves, 2 garlic cloves, 1/3 cup of pine nuts, 2 tablespoons of freshly grated Parmesan, 2 tablespoons of fresh squeezed lemon juice, a pinch of kosher salt, and a pinch of black pepper.

Process until the basil is minced, then drizzle in 1/4 cup of high-quality olive oil and process until creamy.

Add 1 cup of ricotta cheese to a bowl with a pinch of kosher salt and stir to combine.

To assemble, place the bruschetta mixture in a bowl at the center of a platter, surround it with pesto and ricotta on the sides, and fill in with toast points.

Spread a smear of ricotta on a toast point, top with a spoonful of bruschetta, and add a dollop of pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens