Cherry Tomato, Ricotta, and Pistachio Pesto Toast

A vibrant and delicious toast featuring roasted cherry tomatoes paired with a creamy ricotta and pistachio basil pesto.

By @poesiadefogon

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 400 g cherry tomatoes halved
• 0 rosemary fresh, to taste
• 0 olive oil for drizzling
• 0 salt to taste
• 0 black pepper to taste
• 400 g cherry tomatoes previously prepared
• 20 g basil leaves fresh
• 1 clove garlic peeled
• 70 g pistachios shelled
• 100 ml olive oil virgin extra
• 50 g Parmesan cheese grated
• 0 salt to taste
• 0 black pepper to taste
• 200 g ricotta cheese smooth
• 0 pistachio pesto prepared
• 4 bread slices thick cut
• 200 g ricotta cheese blended with pesto
• 0 roasted cherry tomatoes prepared

Instructions

1. Preheat the oven to 350°F (180°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, and add rosemary, salt, and pepper to taste.
2. Roast the cherry tomatoes in the preheated oven for 20-25 minutes or until they are softened and slightly caramelized.
3. Prepare the pistachio pesto by combining basil leaves, garlic clove, pistachios, olive oil, grated Parmesan, salt, and pepper in a food processor. Blend until smooth and creamy.
4. Mix the prepared pesto with ricotta cheese using a whisk until smooth and fully incorporated.
5. Toast slices of bread until golden brown and crisp.
6. Spread a generous layer of the ricotta and pesto mixture over the toasted bread. Top with roasted cherry tomatoes. Serve immediately and enjoy!