Bruschetta with Black Olive Pesto, Ricotta, and Basil
Briny kalamata tapenade and creamy ricotta layered on crisp toasted bread
Why This Recipe Works
The sharp, salty punch of Kalamata olives is the perfect foil for creamy whole-milk ricotta. Spreading the olive pesto directly onto the warm bread allows the oils to soak in slightly before the cool cheese is layered on top.
Instructions
Pulse the olives, shallot, oil, lemon juice, and garlic in a food processor until a uniform paste forms, about 10 seconds. The texture should be thick and spreadable but not completely pulverized.
Mix the ricotta with salt and pepper in a small bowl until well seasoned.
Spread the olive pesto evenly over each piece of toasted bread.
Layer the seasoned ricotta over the pesto, spreading it carefully to keep the two layers distinct.
Drizzle with extra oil and sprinkle with basil. Serve immediately, while the bread is still warm and crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover bruschetta for up to 1 day. The bread will soften. Store olive pesto separately for up to 3 days.
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. Bring to room temperature before using. You can also toast the baguette slices a few hours ahead of time. Store in an airtight container.
