- Jill J.
1 hr. 30 min.
Pre-heat oven to 350 F. (175 C.) Slice 12 slices of baguette. Brush one side of the slices in olive oil, and sprinkle with garlic powder. Toast for 10 minutes. Remove toasts, but keep the oven on.
Bring a small pot of water to a boil and blanch 1 cup pearl onions for 30 seconds. Quickly pour out the hot water, and replace it with cold water. Allow onions to sit in cold water for 1 minute.
With a very sharp, thin knife, slice the ends off of the pearl onions and peel.
Slice pearl onions in half and place them on a foil-lined baking sheet. Spoon a few drops of balsamic vinegar onto each onion-half. Bake at 350 F. (175 C.) for 30 minutes.
While the onions bake, slice 6 small cherry tomatoes in half. Set aside.
Make simple tapenade. Pour ½ cup (113g) of kalamata olives into a food processor, and process until it’s a pâté-like texture. About 15-20 seconds. Set aside.
Make the pesto-ricotta. Add 1½ tbsp. of pesto to ½ cup (113g) of ricotta, and stir. Set aside.
Remove onions from the oven when finished, and carefully remove them from the baking sheet.
Add a thin layer of olive tapenade to your toasts.
Then, add a thicker layer of pesto ricotta.
Place a sliced cherry tomato in the center and a few onion roses on the right.
Then, add a pretty edible flower and arugula leaf and serve.