- Jill F.
In a food processor, add 2 oz. fresh basil, 5 tbsp. pepitas, 3 tbsp. olive oil, 2 tsp. white vinegar and 2 tbsp. grated parmesan. Process on a purée setting for at least 30 seconds.
In a mixing bowl, stir together pesto and ½ cup ricotta cheese.
Slice ½ cup pitted Castelvetrano Olives. I like to slice them into thin rings.
Slice ½ cup cherry tomatoes into quarters.
Make prosciutto roses. Remove 1 slice of prosciutto from the package, and use kitchen scissors to cut the slice in half.
Fold each slice over.
Carefully roll each folded slice into a rose. Roll each slice until you have 10 roses.
Slice bread and brush with olive oil. Sprinkle with garlic powder and toast for 7-10 minutes at 450 F. or until nicely toasted.
Once toasts are ready, wait until they’re cool – about 5 minutes. Give each slice a nice smear of pesto ricotta.
Carefully spoon tomatoes and olives on top. Add a pretty prosciutto rose and 1 or 2 small basil leaves.