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Ricotta & olive spread
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 8 slices soy & linseed bread, crusts removed
  • Olive oil spray
  • 250g low fat ricotta
  • 35g sun-dried tomatoes, chopped
  • 50g olive
  • 1 garlic clove, crushed
  • 20.00 ml finely chopped fresh continental parsley
  • 9.20 gm olive oil
  • Salt & freshly ground pepper
Instructions:
  • Preheat the oven to 180°C. Roll out each slice of bread thinly using a rolling pin, then cut each into 4 triangles. Arrange the triangles in a single layer on two baking trays and lightly spray both sides with oil. Bake for 10-12 minutes until crispy and golden.
  • Combine ricotta, sun-dried tomatoes, olives, garlic, parsley, lemon juice, and olive oil in a small food processor. Pulse until mixture is finely chopped and blended. Transfer to a serving bowl and season with salt and pepper.
  • Present the toasted triangles alongside the delicious ricotta and olive spread.

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