Appetizers » Crostini w/ Walnut Pesto, Ricotta & Cherry Tomatoes
An appreciative farmers' market audience surrounded Charles Draghi, chef/owner of Erbaluce, as he assembled this dish. Creamy ricotta and a green walnut, citrus and marjoram pesto were spread atop toast rounds. Vibrant cherry tomatoes added the final touch to a summery appetizer or first course.
Ingredients
- 1 green walnut in syrup, sliced
- 2 tbsp olive oil
- 2 tbsp marjoram leaves or flowering heads
- 1 tsp fresh-squeezed lemon juice
- sea salt
- ground white pepper
- sliced toasted bread
- cherry tomatoes
- ½ cup ricotta
- 1 tbsp walnut pieces
Special Equipment
- mortar & pestle or blender
- citrus juicer
How-to
Prepare Pesto
- With a mortar and pestle or blender, grind up the green walnut, olive oil, lemon juice, half of the marjoram, salt and pepper. Consistency should be like a paste/pesto but can be chunky and textured if you like
Assemble
- Coat sliced toasted bread with a thick covering of ricotta. (You can hollow out some of the bread to provide some depth for the ricotta and pesto but not necessary)
- Add the walnut pesto and sprinkle the ground walnuts and remaining marjoram equally over the bread. Top with whole or sliced cherry tomatoes
Wine Suggestion - Serve with a dry, minerally white wine
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