Bruschetta with Black Olive Pesto, Ricotta and Basil

Name: Bruschetta with Black Olive Pesto, Ricotta and Basil
Yield: Serves 8 to 10 as an appetizer
Cuisine: Europe, Italian
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; 2 tablespoons, fresh basil leaves, finely shredded

3 comments

Appears in Cook's Illustrated September/October 2010

There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

SERVES8 to 10 as an appetizer

TIME15 minutes

Bruschetta with Black Olive Pesto, Ricotta and Basil

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 th...

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