Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ricotta Toast with Scallion Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
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Directions
- Cook 1 bunch chopped scallions in salted boiling water, 1 minute; drain and rinse under cold water. Puree in a food processor with 1/3 cup olive oil, the juice of 1/2 lemon, 2 tablespoons each chopped parsley, grated Parmesan and toasted walnuts, and 1/4 teaspoon each red pepper flakes and kosher salt. Spread on 4 slices toasted sourdough bread; top with ricotta. Drizzle with olive oil and top with lemon zest and pepper.
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