Name: Ricotta Toast with Pesto di Prezzemolo
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 12 ounces (1½ cups) whole-milk ricotta cheese; 1 teaspoon grated lemon zest plus 2 teaspoons juice; ¼ teaspoon table salt; 6 (½-inch-thick) slices crusty bread , toasted; ½ cup recipe; 4½ ounces (1 cup) seedless green grapes , sliced thin; Extra-virgin olive oil for drizzling

Why This Recipe Works

Our Pesto di Prezzemolo (Parsley Pesto) makes an excellent topping for this flavorful snack/appetizer. To balance the pesto's bold flavors, we spread mild and creamy whole-milk ricotta cheese on toasted bread before topping it with the pesto. We drizzled the toasts with extra-virgin olive oil and finished them with a sprinkle of flake salt and a few grinds of coarsely ground black pepper.

Before You Begin

We developed this recipe with BelGioioso Ricotta con Latte Whole Milk Ricotta Cheese. Look for that or another good-quality ricotta without stabilizers, or make your own.

Instructions

Combine ricotta, lemon zest and juice, and salt in small bowl. Spread ricotta mixture evenly over bread slices. Spread pesto over ricotta mixture. Arrange grape slices evenly on top of pesto. Drizzle with oil. Season with flake sea salt and coarsely ground pepper to taste. Serve.