2 C. packed fresh basil leaves

1/4 C. freshly grated Parmesan cheese

3 T. pine nuts, toasted, cooled

3 medium garlic cloves, peeled

1/2 C. extra-virgin olive oil

1 loaf ciabatta or other crusty bread, thinly sliced

8 ounces fresh whole-milk ricotta or part-skim ricotta cheese

 

Combine basil leaves, Parmesan cheese, nuts and garlic in food processor fitted with the metal blade; pulse until leaves are finely minced. Add oil and pulse to blend, stopping to scrape down sides of bowl as needed. Transfer pesto to an airtight container and cover with thin layer of oil to keep it from browning. Store covered in refrigerator up to one week. Serve ciabatta in bread basket. Fill a shallow dish with pesto and drop spoonfuls of ricotta on top. Guest scoop of pesto and cheese and spread on bread.