Olive & ricotta crostini

Cooking Vegetarian Olive & ricotta crostini

These crostini are a quick and easy starter to a gourmet dinner party.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the grill to high. Lightly brush both sides of bread with oil and rub with cut side of garlic halves. Grill for 2-3 minutes each side to lightly brown.
  2. Combine ricotta, capers, marjoram and the 1 tablespoon of oil in a bowl.
  3. Top ciabatta with the ricotta mixture, a few olives and some chilli. Drizzle with vinegar. Season with sea salt and freshly ground black pepper. Serve with a salad.

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1 large ciabatta loaf, cut into 12 thick slices
1 tbsp olive oil, plus extra to brush
1 garlic clove, halved
600g fresh ricotta
1/4 cup baby capers, rinsed, drained
1 tbsp fresh marjoram leaves
16-20 small black olives
2 long red chillies, seeds removed, finely sliced
1/4 cup balsamic vinegar
Green salad, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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