Happy New Year all! I hope that everyone was able to celebrate 2012 and welcome the beginning of a new year. Matt and I are looking forward to all that 2013 brings and welcome any new adventures that may arise. We are grateful for a wonderful family and for our quite amazing group of friends. We also look forward to celebrating our second wedding anniversary early next week! I can’t believe that two years have already passed! Time flies when you’re married to your best friend! I look forward to the new opportunities and challenges that will arise this year. I hope that everyone had a wonderful NYE and has a prosperous, healthy year ahead!
Anyhow, onto one of my favorite appetizers! We frequent a wine bar in Philadelphia called Tria that not only has fantastic wine, but delicious small plates. We are obsessed with their herbed ricotta and pistachio bruschetta. It is fantastic! We honestly order 3 small plates of the amazingness every time go in. Since our obsession seems to be insatiable, I thought that it was important that I figured out how to make an as delectable version at home. I think the true secret is the addition of the pistachios and since I’m a honey addict, it also makes the plate for me too. It’s so easy to make and is sure to please your family or any guests!
This recipe is very variable, you can either prepare a little or a lot depending on what you are planning on serving it for. I often make a small batch and eat it in place of a sandwich for lunch. So there are no specific measurements but require you to go more on taste and the amount you want to prepare.
- 1 loaf of french bread, sliced on the bias into half inch thick slices
- 1 jar of fresh or store prepared ricotta
- Pistachios, shelled and roughly chopped
- Fresh basil, chiffonade (aka small strips; it’s easiest to roll on bunch of leaves and then cut them into small strips)
- Dried lavender
- Salt & fresh cracked black pepper
- Use the broiler setting on your oven to toast your bread slices. I place all of the slices on a baking sheet and spray each one lightly with cooking spray or spread a little olive oil on each piece. Place the baking sheet on the top rack of the oven. I allow each side to broil for about 2 minutes before flipping to the other side. DO NOT walk away from the oven! Keep an eye on your slices because they will toast quickly. (ha! not that I’ve ever learned from experience or anything…)
- In a medium sized bowl, add fresh ricotta, basil, chopped pistachios, and dried lavender
- Stir ingredients to combine and add salt and pepper to taste
- Spread ricotta mixture onto prepared toast and drizzle with honey
- Serve with your favorite wine and enjoy!