1 jar Pepper and Eggplant Cream by Trentasette
2 tsp. Cervia Sea Salt, plus more to taste
1/4 cup Colle Del Giachi DOP Extra Virgin Olive Oil
2 plum tomatoes, cored and minced
1/2 cup ricotta cheese
1/3 cup packed basil, chopped
Cervia Sea Salt, to taste
Freshly ground Tellicherry black pepper, to taste
De Arbol Chiles (optional)
Crusty Italian bread, sliced
In a bowl mix Pepper and Eggplant Cream with tomatoes, Colle Del Giachi Olive Oil, ricotta and basil; season with Cervia Sea Salt and freshly ground Tellicherry peppercorns.
Toast the slices of Italian bread and spread the Calabrese Pesto on top. Garnish with crushed De Arbol Chile Peppers, if desired, and drizzle with Olive Oil. Serve hot.
Recipe adapted from and photo courtesy of www.saveur.com