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Olive Ricotta Crostini

Tis the season for Friendsgiving and holiday office parties and I don't know about you, but most holiday celebrations I go to have an abundance of desserts. Pumpkin pie, cookies, bars... all of that's covered. What seems to be lacking is the more filling, savory side of things. For that, I've got you covered with this Olive Ricotta Crostini. It's crispy, salty and everything else you could ask for in an appetizer.

If you've never had olive tapenade before, it makes a lovely topping to bread, hummus, pizza and even adding it into pasta sauce can spice up your standard pasta nights. In this recipe, the ricotta balances out the saltiness of the tapenade, giving you that perfect bite. All you have to do is toss everything into a food processor and let it do the work for you--it couldn't get much easier than that! Plus, it's an easy way to impress all of your friends and family by bringing something that sounds fancy (without having to do much work). Could it get any better? Enjoy!

Olive Ricotta Crostini


  • 1 cup green olives

  • 3/4 cup kalamata olives

  • 1 tbsp minced garlic

  • 1/2 roasted red pepper

  • 3 tbsp fresh parsley

  • 3 tsp capers

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • Salt and pepper, to taste

  • 3/4 cup ricotta

  • 1 baguette, sliced to 3/4" thick slices


  1. Preheat oven to 375F.

  2. Bake the baguette slices for 8-10 minutes, until golden brown.

  3. Combine all of the remaining ingredients except ricotta into a food processor and pulse 5-10 times until coarsely chopped.

  4. Spread about 1 tbsp ricotta onto each toast, and top with olive tapenade.

  5. Enjoy!


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