Watercress, Ricotta & Hazelnut Tartines

Foraged Minnesota watercress is newly in season and paired with local sourdough bread to make delicious, savory tartines. Use half slices of bread or baguette slices to make these into an summer night appetizer.

Watercress Pesto


1 bunch watercress

1 cup parsley leaves

1 clove garlic

½ cup olive oil

kosher salt

black pepper, freshly grated


Remove tough stems from watercress and parsley. Mince the garlic clove and roughly chop the watercress and parsley. Combine all ingredients in a food processor.




Sourdough bread, preferably seeded (we recommend Bakersfield brand), sliced

½ cup hazelnuts, toasted

1 cup whole milk ricotta

Flaky salt, such as Maldon



Preheat the broiler. Place bread slices on a baking sheet and toast until the edges are blackened. Let cool. Spread the ricotta on the toast, drizzle with pesto and finish with hazelnuts, watercress and salt.