Ricotta Toasts With Rocket Pine Nut Salsa Recipes

Steps:

• Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
• Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
• Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
• Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

Steps:

• Before you begin, make sure all of your ingredients are at room temperature. Preheat your grill, if using. (You can also crisp the bread in a toaster.)
• Combine the ricotta and oil in a metal bowl and whip with a whisk until fluffy. Alternatively, use a stand mixer with the paddle attachment and beat for 30 seconds to 1 minute, just to lighten the mixture and make sure the oil is incorporated.
• Brush each slice of bread with a little olive oil, and then grill until lightly toasted and crisp, about 2 minutes per side. Alternatively, use a toaster to crisp the bread then brush with olive oil.
• Spread the ricotta mixture over the crostini, about 2 tablespoons per slice. Dollop about 1 teaspoon of the salsa verde on each and serve.