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.
Tapanade, Vegetarian, Holiday Favorites, Entertaining, party food, Great Snacks, Individual Servings, Make Ahead, Olives
Author: Meredith Laurence
1loaf French baguette
salt and fresh ground black pepper
1/3cupoil packed sundried tomatoes
juice of 1 lemon
1tablespoonchopped fresh sage
zest of 1 lemon
Pre-heat the air fryer to 400°F.
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.
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.)
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.
Whisk together the ricotta cheese, lemon zest, juice of the other half of lemon and fresh chopped sage until light and fluffy.
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.
Ricotta Olive Crostini
Amount Per Serving
Calories 116Calories from Fat 54
% Daily Value*
Saturated Fat 2g10%
Vitamin A 175IU4%
Vitamin C 3.1mg4%
* Percent Daily Values are based on a 2000 calorie diet.