Crostini with Date and Pecan Pesto on Ricotta
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.
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
- 1/2 cup Chopped pecans
- 1/2 cup plus 1 tbsp Parsley leaves, stemmed, divided
- 1/4 cup Parmigiano-Reggiano cheese, grated
- 1/2 cup Canola oil
- 1/2 tsp Salt
- 4 California dates, pitted, chopped fine
- 2 tsp Grated lemon zest
- 2 tsp White balsamic vinegar
- 1 Small seeded baguette, sliced on diagonal
- 3 tbsp Extra virgin olive oil
- 1 cup Fresh ricotta cheese
Instructions
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.
Toast bread in toaster or broiler.
Drizzle serving bowl with olive oil and mound ricotta on top then top with pesto. Sprinkle with remaining parsley leaves.