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Whipped Ricotta Crostini with Tapenade

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 -24 crostini
Author: Doina

Ingredients

For the Tapenade:

  • 1 cup pitted black olives pressed (use high-quality black olives, not the canned type)
  • 2 tbsp capers
  • a garlic clove
  • 1 tbsp fresh lemon juice
  • zest from half a lemon use the zest from the other half in the whipped ricotta below
  • 2 sprigs of fresh thyme or 1/2 tsp dried thyme or 1/2 tsp dried oregano
  • 3 tbsp extra-virgin olive oil
  • 2 anchovies optional
  • a pinch of kosher salt to taste
  • a pinch of black pepper

For the Whipped Ricotta:

  • 8 oz 225 grams ricotta
  • 1 tbsp fresh lemon juice
  • zest from half a lemon use the zest from the other half in the tapenade above
  • a sprig of fresh thyme or 1/2 tsp dried thyme
  • a pinch of salt

For the Crostini:

  • 2 baguettes about 20-24 half-inch slices
  • 3 tbsp olive oil

Instructions

  • Make the tapenade. To a small food processor, add all the tapenade ingredients (except the olive oil) and process until very finely chopped. Then, with the food processor running, drizzle in the olive oil to combine until a paste is formed.
    Alternatively, you can follow the same process using an immersion blender and combining the ingredients in a bowl or you can finely chop everything using a chef’s knife. Finally, you can even use a pestle and mortar to crush the olives and make the tapenade old-school.
  • Whip the ricotta with a pinch of salt, a tablespoon of lemon juice, zest from half a lemon, and the thyme. Whisk it for a couple minutes until smooth and airy.
  • Make the crostini/toast. Slice the baguettes into 1/2-inch slices and brush each side with olive oil. Grill the bread slices for a couple of minutes on each side, on an electric grill, grill pan, or grill. Alternatively, bake the bread slices in the oven at 360°F (180°C) for about 10-12 minutes until crispy on the outside and slightly golden.
  • Assemble the crostini. Once the crostini have cooled down, spoon the whipped ricotta on the crostini and then the tapenade, dividing both of them equally among the crostini. Bring them to the table on a platter or lovely serving tray, and let your guests dig in!