how2heroes » Crostini w/ Walnut Pesto, Ricotta & Cherry Tomatoes

Print Recipe

Ingredients

1 green walnut in syrup, sliced
2 tbsp olive oil
2 tbsp marjoram leaves or flowering heads
1 tsp fresh-squeezed lemon juice
sea salt
ground white pepper
sliced toasted bread
cherry tomatoes
½ cup ricotta
1 tbsp walnut pieces

Special Equipment

mortar & pestle or blender
citrus juicer

How-to

Prepare Pesto

With a mortar and pestle or blender, grind up the green walnut, olive oil, lemon juice, half of the marjoram, salt and pepper. Consistency should be like a paste/pesto but can be chunky and textured if you like

Assemble

Coat sliced toasted bread with a thick covering of ricotta. (You can hollow out some of the bread to provide some depth for the ricotta and pesto but not necessary)
Add the walnut pesto and sprinkle the ground walnuts and remaining marjoram equally over the bread. Top with whole or sliced cherry tomatoes

Wine Suggestion - Serve with a dry, minerally white wine

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Charles Draghi

Charles Draghi, chef/owner of Erbaluce restaurant in Boston, creates dishes influenced by his Italian-French culinary background and classical training. Inspired by local produce from farmers' markets and his own herb garden, he treats presentation as a collaborative art form, from the food to the wine lists and even his own plays that are read in the restaurant. Erbaluce is located on the edge of the Theatre District, so it's only fitting that Charles is also an accomplished playwright.