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Ricotta and black olives, on crisp toast.
Soft ricotta, a little black olive paste and a few thyme leaves.
15 min6 servings
Preparation 10 min · Cooking 5 min
A Gourmethica recipe
Ingredients
For 6 servings
Servings
Cooking timer · 5 min
Method
4 steps, simply.
Toast
Toast the baguette in a dry frying pan or under the grill, watching carefully. Leave to cool slightly for a few minutes.
Soften the ricotta
Mix the ricotta with half the oil and a little pepper. Taste it with the olive paste before adding any salt.
Top
Spread the ricotta on the toast and add a small dab of olive paste to each slice. Keep the two layers distinct.
Finish
Scatter over the thyme and drizzle with the remaining oil. Arrange on a platter and serve at once.
The small details that make the difference.
A few pointers before you start.
How many bites does this make?
18 crostini, or three each for an aperitivo for six.
Can I prepare the toppings before guests arrive?
Yes, refrigerate the ricotta and olive paste separately. Toast and assemble just before serving.
Good things, to start with.
Ricotta softens the intensity of black olives. A little of each on a thin slice of toast makes a balanced, generous bite.
La Madre Terra black olive paste brings the character. Bread, ricotta and thyme leave room for its flavour. Serve the crostini as soon as they are topped.
La Lettre
The panettoni's arrival, and one recipe a month.
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Gourmethica · Ricotta and black olive crostini · gourmethica.ch/en/recettes/crostini-ricotta-olives-thym