Ricotta and Mint Pesto Toasts with Pomegranate Molasses

Ricotta and Mint Pesto Toasts with Pomegranate Molasses

These ricotta and mint pesto toasts with pomegranate molasses are the perfect holiday appetizer. The bright green pesto topped with red pomegranate arils are the perfect colors for winter holidays.

Ingredients

You need the following ingredients to make these ricotta and mint pesto toasts.

  • 1 baguette
  • 3/4 – 1 cup fresh ricotta
  • 1/2 cup mint pesto (see ingredients below)
  • 2 or 3 tablespoons pomegranate molasses
  • 1/3 cup sweet and salty walnuts, broken into pieces
  • 1/3 cup pomegranate arils

You need the following ingredients to make the mint pesto.

  • 1/2 cup raw walnut pieces
  • 2 cups mint leaves
  • 1 cup parsley leaves
  • 1 clove garlic
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • Fresh ground pepper to taste

Directions

Make the Pesto

Preheat the oven to 350 degrees.

Spread the 1/2 cup of raw walnuts on a baking sheet and bake them in the oven for 8 to 10 minutes, checking them often to ensure that they don’t overcook. Remove them from the oven and let them cool completely.

Cut the garlic in a few pieces and drop it in the bowl of a food processor. Add the walnuts, mint, parsley and lemon zest and process to chop the ingredients.

Add the lemon juice, olive oil, salt and pepper and process until the pesto is well blended.

Store the pesto in a glass jar or bowl, covering the top with a layer of plastic wrap directly on top of the pesto or a thin layer of olive oil to prevent the pesto from oxidizing.

Make the Toasts

Set your broiler to high.

Slice the baguettes on the diagonal to make long slices. Make the slices a little less than a half inch thick.

Baguette Slices for Toasts

Line a large baking sheet with parchment paper and lay the bread slices out on the baking sheet. Put the toasts under the broiler for a minute or two until they begin to turn lightly golden around the edges. Watch them carefully, so that they don’t burn. Turn them over and repeat.  Remove them from the oven and let them cool.

Assemble the Appetizers

Spread ricotta on the toasts. Spread pesto on top of the ricotta. Drizzle a little pomegranate molasses over each toast. Sprinkle sweet and salty walnuts and pomegranate arils over each toast.

These are delicious with a chilled glass of champagne.

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