-
1
Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
-
2
Add the parsley and pulse until it is finely chopped.
-
3
Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
-
4
Add the mint, Parmigiano-Reggiano, and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.
-
5
(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
-
6
Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.)
-
7
Turn the pesto out into a bowl and stir in the lemon juice.
-
8
Taste for seasoning and add more salt or lemon juice if desired.
-
9
Use the pesto or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
-
10
Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
-
11
To assemble, lay the crostini oiled side up on your work surface.
-
12
If you are using ricotta, place it in a medium bowl and stir vigorously with a spoon to fluff it up.
-
13
Lay 1 slice of buricotta, or spread 2 tablespoons of ricotta in an uneven layer on each crostino, leaving the edges of the bread visible.
-
14
Season the buricotta or ricotta with salt and spoon 1 teaspoon of pesto on top.
-
15
Cut off the long stems from the braised artichokes, leaving 1/2 inch of stem on each and reserving the stems to snack on.
-
16
Open up the artichokes like a flower, and set 1 artichoke on top of each crostino, sticking the stems into the buricotta like stakes to secure them.
-
17
Season the artichokes with salt and spoon 1 teaspoon of relish over each artichoke.
-
18
Sprinkle each crostino with 1/2 teaspoon of the bread crumbs if you are using them, and serve.
-
19
Malvasia di Cagliari Secco (Sardinia)
