Tomato, Olive & Ricotta Crostini
When making this crostini, or for that matter any crostini or bruschetta, try using whole-grain or whole-wheat bread.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
6 tablespoons extra-virgin olive oil
6 large thick slices of whole wheat rustic Italian loaf
4 medium ripe tomatoes diced (about 2 cups)
1/4 cup pitted green olives, minced or sliced
1/4 cup pitted black olives, minced or sliced
½ teaspoon kosher salt
1 cup drained fresh ricotta
2 tablespoons coarsely shredded fresh basil leaves
Cracked black pepper
Ingredients
6 tablespoons extra-virgin olive oil
6 large thick slices of whole wheat rustic Italian loaf
4 medium ripe tomatoes diced (about 2 cups)
1/4 cup pitted green olives, minced or sliced
1/4 cup pitted black olives, minced or sliced
½ teaspoon kosher salt
1 cup drained fresh ricotta
2 tablespoons coarsely shredded fresh basil leaves
Cracked black pepper
Directions
Preheat oven to 375 degrees F. Brush the bread slices with 3 tablespoons olive oil, and place them on a rimmed baking sheet. In a bowl, toss together the tomatoes, olives and salt.
Mound the tomato mixture evenly on each of the bread slices on the baking sheet, and top each with an equal amount of ricotta. Drizzle with the remaining 3 tablespoons olive oil.
Bake until the bread is toasted and the topping is warmed through, about 15 minutes. Sprinkle crostini with the basil and freshly-cracked black pepper. Serve hot or warm.
