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Wednesday, April 20, 2011

Ricotta and black olives crostini

Yeah I know it looks like an intermediary picture. We were in such a hurry to dig into these crunchy crostini that we forgot to take the final picture. So what? :)
Adapted from Saveur (with more olives and stronger tangier lemon flavor). Enjoy.

P.S: For me these are a quick and lovely way to use up any leftover ricotta.

Ingredients (serves 2):
  • 2 mini loaves of bread (or English muffins), preferably freshly baked
  • 4 tablespoons of ricotta
  • a handful of black olives, pitted
  • half a lemon
  • some freshly ground pepper

If the bread is freshly baked and hot (like in our case), leave it be and directly slice it lengthwise, like in the picture below. If it's cold, first slice it then toast it in the oven, rubbed with a little olive oil.

Spread 1 tablespoon of ricotta on top of each:

Cut the olives in 3-4 slices and add them to the crostini:

Season with a little pepper and squeeze half a lemon over them. Dig in! :)

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