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/