Pesto & Whipped Ricotta Tomato Toast

This lunch of pesto with swirled whipped ricotta and heirloom tomato bruschetta is UH-MAY-ZING.

Such terrific sunshine food and a simple crowd pleasing recipe! Yum! I had a this with a Kale Caesar Salad and I am one happy lady. 

PESTO & WHIPPED RICOTTA TOMATO TOAST 

 

INGREDIENTS: 

3/4 cup whipped ricotta 

1 Tablespoon pesto, heaping (homemade or pre-bought) 

Olive Oil, drizzle  

Heirloom Tomatoes, quartered 

Salt and Pepper 

Crusty Sourdough Bread, sliced 

Basil, torn 

INSTRUCTIONS:  

1. Add ricotta to a medium bowl and then add a heaping tablespoon of pesto and gently swirl it through creating ripples and spread it on top of some toasted sourdough or crusty bread. 

2. Quarter your heirloom tomatoes and toss with a a light drizzle of extra virgin olive oil and salt and pepper to taste- pile on top of the ricotta toast! Finish the whole thing with torn basil and a few extra drops of pesto.