Ricotta Olive Crostini
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
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.
Course:
Appetizers/Snacks
Cuisine:
Italian
Keyword:
Make Ahead, Olives, Tapanade, Vegetarian, Holiday Favorites, Entertaining, party food, Great Snacks, Individual Servings
Servings: 12
Calories: 116 kcal
Ingredients
- 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
Instructions
-
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.
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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.)
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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.
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Whisk together the ricotta cheese, lemon zest, juice of the other half of lemon and fresh chopped sage until light and fluffy.
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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.
Recipe Video
Nutrition Facts
Ricotta Olive Crostini
Amount Per Serving
Calories 116
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 347mg14%
Potassium 92mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 175IU4%
Vitamin C 3.1mg4%
Calcium 69mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.