Parmesan and ricotta pesto for crostini

Parmesan and ricotta pesto for crostini

Crema di parmigiano e ricotta

By
From
Venice
Makes
300 g
Photographer
Helen Cathcart

This brilliantly useful pesto couldn’t be easier to make and can be spread over hot toast, cooled crostini or stirred into pasta or risotto. We use it to top crostini and then put whatever vegetables we have over the top for canapés or a quick lunch.

Ingredients

Quantity Ingredient
50g parmesan, finely grated
150g mascarpone
100g ricotta
2 teaspoons extra-virgin olive oil
fine salt
freshly ground black pepper

Method

  1. Mix the cheeses together with the oil and season to taste. Use straight away or you can store the pesto in the fridge for up to a week. Spread on to hot toast or cooled crostini and top with vegetables cut to fit on the toasts. Steamed asparagus is lovely with toasted almonds on top or try cooked shelled broad beans.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again