I recently shot with food and prop stylist Kirsten Pohle. We were inspired to create simple and healthy dishes with a pop of color. Want to make the dishes featured in the photos? See the recipes at the end of the post!
Recipes provided by Kirsten Pohle
Toast with Ricotti, Pesto and Tomatoes:
Homemade Pesto Recipe:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Wash, dry and half cherry tomatoes. Saute in pan with olive oil, salt, pepper and Italian season until tomatoes are slightly soft.
Lightly toast pieces of french baguette or ciabatta. Spread ricotta on toast. Add a dollop of pesto and top with a few pieces of tomato.
Preheat over to 375 Degrees. Wash and dry asparagus. Cut off ends of asparagus. Place on pan. Drizzle with olive oil. Dust with salt, cracked pepper, garlic salt and cayanne. Sprinkle with lemon juice. Place in oven and roast for approximately 10 minutes or until asparagus is slightly tender.