SUNNY'S WINNING PESTO AND RICOTTA TOAST

Sunny's Winning Pesto and Ricotta Toast image

Provided by Sunny Anderson

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup pine nuts
1/2 cup (2 ounces) finely grated Parmesan
1 clove garlic
Kosher salt
Zest of 1 lemon
1 bunch fresh basil, leaves picked
Pinch red pepper flakes
Olive oil, to drizzle
1 Italian baguette, cut diagonally into 1/2-inch-thick slices
Olive oil, for brushing and drizzling
1 cup ricotta
Red pepper flakes, for sprinkling
Lemon wedges, optional
Flaky salt, optional

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.