Bruschetta with Ricotta Cheese, Pesto and Cherry Tomatoes

Serves 6-8, total cook time:about 15 mins.

1 French Baguette

18 tsp Ricotta Cheese

8-10 Cherry Tomatoes, Diced

for the Pesto Sauce:

1/4 Cup Pine Nuts

2 Ounces (1/4 cup)Fresh Basil

2-3 tbsp Olive Oil

1/2 Cup Parmesan

Pinch of Ground Black Pepper

For Pesto Sauce:

1. Blend pine nuts and fresh basil in food processor
2. Add olive oil, Parmesan and pepper to mixture and blend until smooth

Bruschetta:

1. Preheat oven to 400 degrees
2. Cut baguette into 1 inch slices (about 18 slices)
3. Arrange on baking pan and brush olive oil on the top of all slices
4. Heat in oven, take out when tops are golden brown (about 5 mins)
5. Remove pan from oven and spread about 1 tsp of ricotta cheese, 1 tsp pesto & a few diced tomatoes on each piece of toast
6. Put in oven for  3 to 4 mins, take out and serve hot

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