This pesto. Wow. I’ve made a bunch of pestos over the years, but there was something about this one that just wow-d me. Also I might be a little biased because all the basil came from my garden that I have been carefully tending to over the summer. I am completely obsessed with the ricotta pesto combination in this sweet potato toast! There is just something aobut the slightly sweet ricotta pairing with the earthy notes in the pesto. This is my second year with a raised bed garden, and unfortunately it wasn’t as successful as last year, it is still producing – mainly zucchini! I am up to my eyeballs with zucchini to the point that I am giving away most of it, but I guess I am at least good at growing something!
Last week Denver was hit with its earliest snow in almost 20 years! I was flying back that day and raced home to hopefully save my garden. Thankfully I have the best neighbor ever, and she had been watering the garden while I was away. She went over the day prior and picked most of the ripe veggies so everything wasn’t ruined! I covered the majority of my garden with sheets then tarps, so we will see! Crossing my fingers that my butternut squash plant makes it because I have been looking forward to roasting up my own butternut squash and making some butternut squash hummus since I planted the seeds.
I have few recipes queued up, and I am hoping to get back to regular blogging. The last few years, I’ve put my career above my blog, but unfortunately I was recently let go. While I was sad for a minute, it also made my realize that I didn’t love the environment I was working, and it was honestly for the best. I have felt more driven and creative in the last few weeks than I have felt in years. I’m hoping to keep those creative juices flowing and spending more time working on my blog!
Ricotta Pesto Sweet Potato Toast
Ingredients
- 1 cup basil, lightly packed
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tsp chopped garlic
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Large sweet potato
- 1/2 cup ricotta cheese
- Drizzle of pesto
- Pack of prosciutto (optional)
- Handful of extra pine nuts (optional)
Directions
- Place basil, pine nuts, olive oil, garlic, salt and pepper into a blender. Mix until smooth.
- Cut sweet potato into 1/4 inch slices lengthwise. It should make 4 large slices.
- Cook sweet potato slices in one of two methods.
- Method 1: Heat oven to 400 degrees.
- Place sweet potato slices onto a baking sheet, and bake for 10 minutes, flip then cook for 10 more minutes.
- Method 2: Place slices into your toaster. Set toaster to highest setting and press down. Continue this process until the slices are tender. I had to do this about 4 times with my toaster, but every toaster is a bit different!
- Once your sweet potato slices are cooked, let them cool just a bit then spread 2 tablespoons of ricotta cheese onto each slice.
- Top each slice with a drizzle of pesto and mix with the ricotta cheese already on the slice.
- Finish with an optional few slices of prosciutto or a sprinkle of pine nuts.
