• 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

These crostini's with ricotta, cherry tomatoes and pistachio pesto are perfect to serve at a party or to snack on during the weekend!

Did you know that pesto is not always made with pine nuts and basil? Practically every nut and every leaf [rocket, coriander (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. 

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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 crostini:
  • 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 and serve with chopped pistachios and parsley.

Crostini with ricotta, cherry tomatoes and pistachio pesto

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