Ricotta Kale Pesto Appetizer Toasts Recipes

SUNNY'S WINNING PESTO AND RICOTTA TOAST

Steps:

• For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
• In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
• For the toast: Preheat the oven to 400 degrees F.
• Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
• Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.

RICOTTA-KALE PESTO APPETIZER TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Blanch kale in boiling water, about 2 minutes. Pat dry.
• In a food processor, finely chop kale with walnuts, grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste. With the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
• Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
• Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
• Rub each toast with a garlic clove. (If you roasted garlic in Step , the garlic will squeeze out and allow it to be spread like a paste.).
• Spread each toast with ricotta cheese and top with kale pesto. Season with salt, pepper and lemon juice, to taste.