Fantastic bruschetta with ricotta and zucchini pesto, enriched with basil leaves and, for those who want, a drop of balsamic vinegar.
You can serve it as an appetizer or accompanied by a salad, for a light meal. Also perfect for an aperitif.
Here is a quick and easy idea to use leftover pesto!
Recipe
Bruschetta with Ricotta and Zucchini Pesto
Servings: 4 people
Ingredients
- 4 slices of homemade bread
- 150/200 gr ricotta cheese
- courgette pesto to taste (to prepare the zucchini pesto see here)
- basil leaves to taste
- oil Evo
- salt and pepper
- balsamic vinegar optional
Instructions
- Slice the homemade bread into slices about 1 cm thick.
- Brush the slices with oil and put them to toast on both sides on the grill for a few minutes.
- Meanwhile, put the ricotta in a bowl and work it with a spatula to make it creamy. Salt and pepper to taste.
- At this point, compose the bruschetta: spread the pesto on the bread and add the ricotta in tufts.
- Garnish with a few sprigs of pesto, basil and, to taste, a few drops of balsamic vinegar
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