Ricotta and tapenade crostini recipe
Ingredients
1 crusty baguette, cut into 4cm thick slices
100ml olive oil
50ml extra-virgin olive oil
100g pitted black olives
2 garlic cloves
200g ricotta
salt
pepper
50g preserved anchovy fillets, drained and roughly chopped
50g anchovy fillets, folded to garnish
50g cherry tomatoes, quartered
sprigs of basil, to garnish
Pre-heat the grill to hot. Brush the baguette slices with the olive oil on both sides and grill for 2-3 minutes on both sides until golden. Meanwhile, prepare the ricotta tapenade by pulsing together the chopped anchovies, pitted black olives, ricotta cheese, garlic, lemon juice and extra-virgin olive oil. Season with black pepper to taste. Remove the toasted baguette slices and top with tablespoons of the tapenade. Top with a folded anchovy fillet, a quarter of cherry tomato, an pitted black olive and a sprig of basil.
