Tasty ‘tizer – Bruschetta goes upscale

If there is an appetizer I want to serve guests this season, it’s the Bruschetta with Black Olive Pesto highlighted in the latest Cook’s Illustrated. This recipe offers a new twist on a classic favorite.

When I tested this recipe, I knew I’d make it again – it was that good. Each bite a mouthful of crunch, mmm, yum! The bruschetta was a delicious combination of creamy ricotta, bold olive pesto, sundried tomatoes, and crunchy bread.

Here is the recipe as I tested it for the Cook’s Kitchens. You can also find it online or in their latest issue along with recipes for Bruschetta with Feta and Roasted Peppers, and Bruschetta with Artichoke Hearts and Parmesan.

Now, if I could just get a friend to make it and invite me over, we’d be set. Enjoy!

From Cook's Illustrated.

Black Olive Pesto Bruschetta with Ricotta and Basil
Serves 4 as a light main course or 8 to 10 as an appetizer

NOTE: Toast the bread as close as possible to the time at which you plan to serve the bruschetta. If you prefer, the bread can be grilled. After trimming the ends, the loaf of bread should yield 10 or 11 slices. To avoid an overpowering garlic flavor, use a light touch when rubbing the bread with the raw garlic.
Because the olives can be quite salty, be sure to use a light hand when seasoning the ricotta.

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon), plus 1 medium clove, whole
½ cup pitted Kalamata olives
6 tablespoons extra-virgin olive oil, plus extra for serving
1 small shallot, minced (about 2 tablespoons)
1 ½ teaspoons juice from 1 lemon
1 ½ cups ricotta cheese
3 tablespoons minced oil-packed sundried tomatoes
Table salt and ground black pepper
1 loaf crusty country bread, about 10 by 5 inches, ends discarded, cut crosswise into ¾-inch thick pieces (see note)
2 tablespoons finely shredded fresh basil leaves

1. Process minced garlic, olives, 2 tablespoons olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping down bowl with rubber spatula once during processing. Combine ricotta and sundried-tomatoes with salt and pepper to taste in small bowl.

2. Adjust oven rack to about 4 inches away from heating element and heat broiler. Broil bread until deep golden on both sides, 1 to 2 minutes per side. Rub one side of each slice lightly with whole garlic clove and then brush with remaining 4 tablespoons olive oil. Season with salt to taste.

3. Divide black olive mixture evenly among slices of toast and spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil, sprinkle with basil, and serve.