Walnut Pesto with Ricotta & Brioche
Author: Christy Majors adapted from Venice, Recipes Lost & Found
Ingredients
- 6 brioche rolls cut in half
- ricotta
- dried currents
- ½ cup walnuts
- ½ cup finely grated parmesan cheese
- 1 garlic clove
- extra virgin olive oil
- salt and pepper to taste
Instructions
- Place walnuts, parmesan cheese, garlic clove and some extra virgin olive oil in a food processor and pulse. Continue to add olive oil until mixture is runny, but still slightly rough in texture. Add salt and pepper to taste and set aside.
- Lightly brush extra virgin olive oil on brioche and toast. Once brioche is toasted, top with a spoonful of fresh ricotta cheese, drizzle with walnut pesto and top with dried currents.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-the-aperitivo-hour-with-orange-wine-walnut-pesto/