Bruschetta with Fresh Ricotta and Pine Nut Salsa Verde

• 2 cups Fresh Ricotta (page 110)
• 1/4 cup extra-virgin olive oil, plus extra for brushing
• 1 baguette, sliced into 12 to 16 pieces (see page 10)
• 1/3 cup Salsa Verde (variation with pine nuts, page 219)

1. Before you begin, make sure all of your ingredients are at room temperature.
2. Preheat your grill, if using.
3. (You can also crisp the bread in a toaster.)
4. Combine the ricotta and oil in a metal bowl and whip with a whisk until fluffy.
5. Alternatively, use a stand mixer with the paddle attachment and beat for 30 seconds to 1 minute, just to lighten the mixture and make sure the oil is incorporated.
6. Brush each slice of bread with a little olive oil, and then grill until lightly toasted and crisp, about 2 minutes per side.
7. Alternatively, use a toaster to crisp the bread then brush with olive oil.
8. Spread the ricotta mixture over the crostini, about 2 tablespoons per slice.
9. Dollop about 1 teaspoon of the salsa verde on each and serve.

fresh ricotta, extravirgin olive oil, baguette, salsa

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-fresh-ricotta-and-pine-nut-salsa-verde-383833 (may not work)