Recipe of the week: Bruschetta With Black Olive Pesto, Ricotta, and Basil

These days Tuscan bruschetta often disappears beneath mountains of toppings that threaten to topple over, said Andrea Geary in Cook’s Illustrated. The trick to a better bruschetta is puréeing some of the ingredients in a food processor, creating a base that keeps all the other ingredients in place.

Bruschetta With Black Olive Pesto, Ricotta, and Basil

1 loaf country bread with thick crust, sliced into ¾-inch-thick pieces

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½ medium garlic clove, peeled

¼ cup extra-virgin olive oil

salt

1 medium garlic clove, minced (about 1 tsp)

½ cup pitted kalamata olives

2 tbsp extra-virgin olive oil, plus extra for serving

1 small shallot, minced (about 2 tbsp)

1½ tsp juice from 1 lemon

1½ cups whole-milk ricotta cheese

ground black pepper

2 tbsp fresh basil leaves, finely shredded

Place bread on foil-lined baking sheet. Broil until deep golden, 1 to 2 minutes. Flip and repeat. Lightly rub 1 side with garlic, brush with olive oil, and season with salt.

Process garlic, olives, olive oil, shallot, and lemon juice in food processor until uniform paste forms, about 10 seconds, scraping bowl with rubber spatula once during processing. Combine ricotta, salt, and pepper to taste in small bowl. Divide pesto on toast. Spread to edges. Top with ricotta and carefully spread over pesto. Drizzle with olive oil, sprinkle with basil. Makes 8 to 10.