If you like black olives, you’ll love this recipe! Black olive tapenade is one of my very favorite things, ever. This recipe is a bit different, the ricotta cheese adds a little tang and the olive on top makes it kind of pretty! I would suggest making a plate of these and opening a bottle of rose’ tonight and calling it dinner. It’s the weekend! Why not?
Black Olive Pesto Bruschetta
Ingredients
Scale
- 2 cloves of garlic
- 2 T olive oil
- 1 small shallot
- 1 1/2 C ricotta cheese
- 1/2 C black olives
- Juice from 1/2 lemon
- Sprig of basil, chopped
- 1 can of small black olives, drained
- Sliced baguette or crackers
Instructions
- Place all ingredients in a food processor and process until smooth
- Spread on bread or crackers
- Top with a whole black olive
Pretty easy, huh?
Recipe inspiration from Cook’s Illustrated via “The Curvy Carrot”
looks wonderful. I’ve made more than a few meals on red wine and garlic bread. And with it being 96 degrees here in PA, your bruschetta looks like a winner for a cool meal.