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crostini topped with creamy ricotta and dark olive tapenade in a wide horizontal shot, arranged on a slate board with a sprig of thyme, natural light, shallow depth of field, landscape orientation

Olive Tapenade Crostini

Savory olive tapenade and creamy ricotta are served on toasted baguette slices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 crostini
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 1 cup mixed olives pitted
  • 2 tbsp capers
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup ricotta cheese

Method
 

  1. Preheat the oven to 400 degrees F, brush the baguette slices with oil, and toast 6 to 8 minutes until golden.
  2. Pulse the olives, capers, garlic, and remaining olive oil in a food processor into a chunky paste.
  3. Spread a layer of ricotta on each toasted baguette slice.
  4. Top with a spoonful of olive tapenade.
  5. Arrange on a platter and serve.

Notes

The tapenade can be made a day ahead and keeps well in the fridge.