Bruschetta with Fresh Ricotta and Pine Nut Salsa Verde

1. 1

   Before you begin, make sure all of your ingredients are at room temperature.

2. 2

   Preheat your grill, if using.

3. 3

   (You can also crisp the bread in a toaster.)

4. 4

   Combine the ricotta and oil in a metal bowl and whip with a whisk until fluffy.

5. 5

   Alternatively, use a stand mixer with the paddle attachment and beat for 30 seconds to 1 minute, just to lighten the mixture and make sure the oil is incorporated.

6. 6

   Brush each slice of bread with a little olive oil, and then grill until lightly toasted and crisp, about 2 minutes per side.

7. 7

   Alternatively, use a toaster to crisp the bread then brush with olive oil.

8. 8

   Spread the ricotta mixture over the crostini, about 2 tablespoons per slice.

9. 9

   Dollop about 1 teaspoon of the salsa verde on each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.