• 4 large slices of rustic bread
  • 300 g cottage cheese
  • 150 g cherry tomatoes
  • 2 tbsp coarsely chopped pistachios
  • Extra virgin olive oil
  • Salt and pepper

Dressing ingredients

  • 120 g shelled pistachios (unsalted)
  • Zest of 1/2 lemon
  • 60 ml extra virgin olive oil
  • 20 g grated Parmesan cheese
  • 50 ml water
  • 3 basil leaves
  • Salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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These crostini's with ricotta, cherry tomatoes and pistachio pesto are perfect to serve on a party or to snack during the weekend!
Did you know that pesto is not always made with pine nuts and basil? Practically every nut and every leaf (rocket, cilantro, parsley, spinach) is suitable for a pesto. This pesto is made with the lovely Italian pistachio, it gives your pesto a much more intense flavour. 

Total votes: 2


For the pistachio pesto:
  • Boil a pot of water, pour in the pistachios and cook for 5 minutes.
  • Drain, remove the peel and pour into a mixer.
  • Add extra virgin olive oil, parmesan, basil, lemon zest and blend for a few seconds.
  • Add water, salt, pepper and blend for a few moments until you get a homogeneous cream.
For the croutons:
  • Heat the bread in a toaster until golden brown.
  • Spread the ricotta and season with extra virgin olive oil, salt and pepper.
  • Wash the cherry tomatoes, cut in half and divide on slices of bread.
  • Season with pistachio pesto. Serve with chopped pistachios and parsley.

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