Lemon-Mint Pesto Tartines

Makes 10 servings

Tartines are open sandwiches, and they date back to the 1400s when thin slices of bread served as plates! This modern take slathers freshly blended lemon-mint pesto onto toasted bread topped with juicy blueberries.

INGREDIENTS

½ medium lemon, seeded and sliced into ½-inch thick rounds
¼ cup + 3 tablespoons extra-virgin olive oil, divided
1 cup fresh mint leaves, packed
¼ cup almonds, toasted*
¼ teaspoon salt
1 small loaf sourdough bread or a baguette, sliced and toasted
12 ounces whole milk ricotta cheese
2 cups fresh blueberries

Note: *Hazelnuts also work beautifully if you’d like to substitute them for the almonds.

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Arrange lemon slices on a half cookie sheet, drizzle with 1 tablespoon of olive oil and bake for 5–10 minutes, until the lemons caramelize.
3. Cool the lemon slices for 10 minutes before transferring them to the bowl of a food processor. Add the remaining olive oil, mint, almonds, and salt and process until it forms a slightly chunky pesto.
4. Before serving, spread each slice of bread with ricotta cheese and top with pesto and 5–6 blueberries. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 423 (19%)
Total Fat 16.43 g (34%)
Saturated Fat 4.642 g
Polyunsaturated Fat 2.062 g
Monounsaturated Fat 8.505 g
Trans Fat 0.009 g
Cholesterol 17 mg
Sodium 665 mg (44%)
Total Carbohydrate: 55 g (22%)
Dietary Fiber: 4.3 g (17%)
Total Sugars: 6.53 g
Protein: 14.91 g (27%)
Vitamin A 396 mcg (17%)
Vitamin C 10.3 mcg (14%)
Vitamin D 3 mcg (1%)
Potassium 222 mg (5%)
Calcium 136 mg (14%)
Iron 4.27 mg (24%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here