Derek’s Ricotta and Pesto Toast

Derek’s Ricotta and Pesto Toast by

Chef Derek St. Romain

Media

Prep Time: 15 minutes | Cook Time: 5 minutes | Serves: 6 people

Shopping List

  • 6 slices your favorite bread
  • 6 hard boiled eggs, sliced
  • 8 oz. ricotta cheese
  • 3 oz. pesto
  • 3 roma tomatoes, sliced
  • 6 fresh basil leaves
  • diced tri-colored peppers, for garnish (optional)

Instructions

  1. Toast slices of bread in oven at 350ºF for 5 minutes or until browned.
  2. Mix together ricotta cheese and pesto in a small bowl until combined.
  3. Spread ricotta cheese mixture on toast.
  4. Add sliced roma tomatoes, basil leaves, hard boiled eggs, and tri-colored peppers (optional) on top of the mixture.
  5. This is an easy and fast recipe that anyone can throw together for an Easter morning, or a summer brunch with friends. A beautiful way to incorporate fresh, local ingredients from your local Ingles to brighten up your day!
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