Pesto Pumpernickel

Instructions

1. 1

   Preheat oven to 180°C. Arrange pumpernickel bread slices on a baking tray, brush lightly with olive oil, and toast for 5 minutes until edges are crispy.

   Tip: Watch carefully as pumpernickel toasts quickly; you want crispy edges but a soft center.

2. 2

   While bread toasts, combine basil, walnuts, garlic, 100ml olive oil, and lemon juice in a food processor. Pulse until coarse and chunky.

   Tip: Avoid over-processing; the pesto should have texture, not become a smooth paste.

3. 3

   Toss halved cherry tomatoes with 20ml olive oil, sea salt, and black pepper. Spread on a separate baking tray and roast alongside the bread for the final 5 minutes until slightly blistered.

   Tip: Roasting concentrates the tomato sweetness and adds depth of flavor.

4. 4

   Remove toasted bread from oven and let cool slightly for 2 minutes on the tray.

   Tip: This prevents the toppings from melting unevenly.

5. 5

   Spread a generous tablespoon of ricotta cheese onto each toasted bread slice.

   Tip: Use the back of a spoon to create a thin, even layer.

6. 6

   Dollop approximately 1 tablespoon of pesto onto each ricotta-topped slice and gently spread with a knife.

   Tip: Don't over-mix the pesto and ricotta; swirling them creates an appealing presentation.

7. 7

   Top each slice with 3-4 warm roasted cherry tomato halves and sprinkle with fresh grated parmesan cheese.

   Tip: Use tomatoes while still warm so the cheese softens slightly on contact.

8. 8

   Arrange plated pieces on a serving board, drizzle with any remaining pesto oil, and finish with a pinch of sea salt and cracked black pepper before serving immediately.