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Sun-dried Tomato Ricotta & Basil-Dill Pistachio Pesto Naan Breads 🍃🌿 So much flavor, and so fun to eat! 🍃🌿 by @janetsmunchmeals
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2 naan breads
1 large tomato
1/8 of a red onion, thinly sliced
Fresh basil leaves for serving
Drizzle olive oil for serving (optional)
Sun-dried Tomato Tofu Ricotta( blend in food processor):
14 oz. extra firm tofu
1/2 cup (packed) sun-dried tomatoes in oil (drained but fine to include some oil)
1 tsp each kosher salt and pepper
1/2 tsp each dried basil and oregano
Juice of 1/ lemon
Basil-Dill Pistachio Pesto (blend in food processor):
1/2 tsp each kosher salt and pepper
1 garlic clove, minced
1/4 cup firmly packed fresh dill
1/3 cup firmly packed fresh basil
2 tbsp + 1 tsp packed shredded parmesan
1/4 cup roasted salted pistachios
Juice of 1/2 lemon
1/4 cup olive oil
Set the oven to 450 degrees F (convect/fan). Without waiting for preheating, place the naan breads on a baking tray and place into the oven for 6 to 8 min until the bottom of the breads are starting to crisp. The tops will still likely be quite soft. Then remove tray from oven.
Meanwhile, blend ricotta in food processor. Transfer ricotta to bowl, give the food processor a rinse, and blend pesto.
Spread approx 3/4 cup ricotta across each naan bread, leaving room for crust. Slice the tomato and arrange slices over the breads, and as much sliced onion as you prefer. Set broiler to high and place the tray back in. Broil for 1 to 2 min until crust is starting to get golden brown in spots, remove tray, then rotate breads on the tray. Broil again for another 1 to 2 min to get even browning.
Remove tray from oven and dollop each naan with approx. 1/3 cup pesto, or to taste. Top with more fresh basil and optional olive oil. 🍃🌿
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