Bruschetta with Beet + Basil Pesto & Ricotta


It’s only Wednesday but we’re already looking forward to hosting friends this weekend! We’ll be serving this delicious bruschetta made with rich whole milk ricotta and tangy Jar Goods Beet + Basil Pesto, alongside a classy cheeseboard and (lots of) red wine. Impress your friends with this amazing bruschetta this weekend!


1 Jar Goods Beet + Basil Pesto
1 baguette
2-3 tablespoons olive oil
1 small shallot, diced
1 pint grape or cherry tomatoes
1-2 cup(s) whole milk ricotta cheese
Salt and pepper
Balsamic vinegar


Pre-heat your oven to 400 degrees.

Toss the tomatoes and shallot lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Meanwhile, slice baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Bake for 4-5 minutes, until toasted but not crunchy. Remove from oven and flip each baguette slice over so the oiled side is facing up. Set aside.

To assemble the bruschetta, spread a spoonful of the ricotta onto each toasted baguette slice, then a spoonful of Beet + Basil Pesto on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar. Serve immediately.

Melissa Vitelli