1. Boil basil in water for 1 minute; transfer to a bowl of ice water. Drain. Blend basil with 1 cup extra-virgin olive oil for 30 seconds. Line a strainer with a coffee filter, set over a small bowl, pour oil through, and set aside.
2. Whisk ricotta with lemon zest and remaining 1 teaspoon oil until smooth and fluffy; season with salt and pepper to taste.
3. Spread ricotta over toasted bread slices; top with a sprinkle of toasted pine nuts and a drizzle of basil oil.
Source: Hannaford fresh Magazine, January - February 2017