These quick canapé-style toasts are perfect whenever you have pesto ready — they come together in minutes and make a flavorful, nutritious snack or light appetizer.
What’s on the toasts
Pesto
Ricotta cheese
Pumpkin seed oil (or extra-virgin olive oil)
I often aim to pack extra nutrition into sauces and toppings, especially because picky eaters sometimes favor the spread and skip the bread. For this recipe the pesto includes a generous mix of spinach, kale, basil, and pine nuts, so each bite delivers both bright flavor and leafy greens.
To assemble, spread a thin layer of ricotta on toasted bread, spoon or smear a tablespoon of pesto over the cheese, and finish with a drizzle of pumpkin seed oil or a splash of extra-virgin olive oil. You can garnish with a few whole pine nuts, a light sprinkle of flaky salt, or a twist of cracked black pepper for contrast.
Serve the toasts immediately so the bread stays crisp. These are ideal for a casual snack, a quick lunch, or as elegant hors d’oeuvres at a small gathering. Adjust the pesto-to-ricotta ratio to suit your taste: more ricotta softens the intensity, while extra pesto boosts herbal and nutty notes.
Variations to try:
- Swap the pumpkin seed oil for a drizzle of chili oil or lemon-infused olive oil for a different aroma.
- Use whole-grain or sourdough slices for extra texture and depth.
- Add thinly sliced tomatoes or roasted peppers for a juicy element, or top with microgreens for freshness.
These toasts are versatile, easy to customize, and a great way to showcase homemade or store-bought pesto. They travel well for picnics if you keep the components separate until serving, and they also make a simple, satisfying option for packed lunches.