Ricotta Olive Crostini

Making a quick tapenade is the easiest way to dress up a crostini. The ricotta cheese lightens the earthy flavor of the olives and sun-dried tomatoes.

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Ricotta Olive Crostini

  • Prep Time: 20 m
  • Cook Time: 10 m
  • Total Time: 30 m
  • Servings:


  • 1 loaf French baguette
  • olive oil
  • salt and fresh ground black pepper
  • ½ cup Kalamata olives pitted
  • ½ cup green olives pitted
  • 1/3 cup oil packed sundried tomatoes
  • 1 tablespoon capers
  • juice of 1 lemon
  • 1 cup ricotta cheese
  • 1 tablespoon chopped fresh sage
  • zest of 1 lemon


  1. Pre-heat the air fryer to 400°F.
  2. Slice the baguette on the bias into ½-inch slices. Generously brush one side of the bread slices with olive oil and season with salt and fresh ground black pepper.
  3. In batches, place baguette slices, oil side up and air fry for 3 minutes until toasted and lightly browned. (Alternately, toast the crostini in a 350ºF oven for 10 to 12 minutes.)
  4. Combine the Kalamata olives, green olives, sundried tomatoes, capers, and juice of a half of a lemon in a food processor and pulse until coarsely chopped. Stir in a drizzle of olive oil and season with fresh ground black pepper.
  5. Whisk together the ricotta cheese, lemon zest, juice of the other half of lemon and fresh chopped sage until light and fluffy.
  6. To assemble: Spread the whipped ricotta on the crostini and top with the olive and sundried tomato tapenade. Garnish with a small leaf of sage.
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