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Olive & ricotta crostini
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious and simple crostini appetizer for your elegant dinner soiree.
Ingredients:
  • 1 large ciabatta loaf, cut into 12 thick slices
  • 18.20 gm olive oil, plus extra to brush
  • 1 garlic clove, halved
  • 600g fresh ricotta
  • 62.50 ml baby capers, rinsed, drained
  • 20.00 ml fresh marjoram leaves
  • 16-20 small black olives
  • 2 long red chillies, seeds removed, finely sliced
  • 60ml balsamic vinegar
  • Green salad, to serve
Instructions:
  • Preheat the grill to high. Brush oil on both sides of the bread and rub with cut garlic halves. Grill each side for 2-3 minutes until lightly browned.
  • Mix together the ricotta, capers, marjoram, and 1 tablespoon of oil in a bowl.
  • Spread the ricotta mixture generously on top of the ciabatta, then add a handful of olives and a sprinkle of chili flakes. Drizzle with vinegar and season with sea salt and freshly ground black pepper. Enjoy with a side salad.

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