Submitted by Emily F.
Dates, pecans and parsley come together in a pesto with unexpected flavors that mingle perfectly with fresh ricotta cheese on toasted seeded baguette.
Serves 4.
Crostini with Date and Pecan Pesto on Ricotta
Description
Dates, pecans and parsley come together in a pesto with unexpected flavors that mingle perfectly with fresh ricotta cheese on toasted seeded baguette.
Ingredients
Instructions
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To prepare pesto, in a food processor combine pecans, 1/2 cup parsley, cheese, oil and salt and lightly pulse until well combined but not pureed. Transfer mixture to a bowl and fold in dates, lemon zest, and balsamic vinegar.
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Toast bread in toaster or broiler.
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Drizzle serving bowl with olive oil and mound ricotta on top then top with pesto. Sprinkle with remaining parsley leaves.