Bruschetta with Black Olive Pesto, Ricotta, and Basil
Salty olive tapenade meets creamy ricotta on crisp toasted bread
Why This Recipe Works
Layering a punchy olive paste underneath mild, seasoned ricotta creates a sophisticated balance of salt and cream. This assembly comes together in minutes once your bread is toasted.
Instructions
Process the olives, shallot, oil, lemon juice, and garlic in a food processor until a uniform paste forms, about 10 seconds.
Season the ricotta with salt and pepper in a small bowl, stirring until the seasoning is evenly distributed and the flavor is balanced.
Spread the olive pesto in a thin, even layer across the surface of each toasted bread slice.
Carefully layer the seasoned ricotta over the pesto, spreading it gently so the olive layer remains distinct and visible at the edges.
Drizzle the assembled toasts with extra oil and top with the basil. Serve immediately, while the bread is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover bruschetta components separately (pesto, ricotta) for up to 3 days. The bread is best enjoyed fresh.
Can I make this ahead of time?
The olive pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The ricotta can be seasoned a day in advance.
