Genovese Peanut Pesto Bruschetta

Servings: 8 | Time: 15 minutes, Yield: 16 to 24 bruschetta

Grilled crostini with ricotta and peanut salsa Genovese (A mixture of parsley, peanuts, basil, lemon zest, garlic and green olives)

Directions

For crostini, heat grill pan or outdoor grill to medium-high. Lightly coat both sides of bread slices with cooking spray; sprinkle with salt. Grill slices 2 to 3 minutes per side or until grill marks form.

For pesto, in blender or food processor combine basil, Italian parsley, olives, olive oil, peanuts, 1 tsp. lemon zest, lemon juice, capers, red wine vinegar and garlic. Pulse until a chunky paste forms.

Season ricotta with 1/4 tsp. salt. Spread ricotta on crostini. Top with pesto. Garnish with additional lemon zest. Serve at room temperature.

16 to 24 slices baguette-style French bread, thinly bias-sliced

Nonstick cooking spray

Kosher salt

1 cup packed fresh basil

1/4 cup packed fresh Italian parsley

1/4 cup pitted green olives

1/4 cup olive oil

2 tablespoons dry-roasted peanuts

1 teaspoon lemon zest, plus more for garnish

1 tablespoon lemon juice

1 tablespoon capers, drained

1 tablespoon red wine vinegar

2 cloves garlic, peeled

1/2 cup ricotta cheese

1/4 teaspoon kosher salt