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Tomato, Olive and Ricotta Crostini

 
19

When making this crostini, or for that matter any crostini or bruschetta, try using whole-grain or whole-wheat bread.

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

25

min

 

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.

 

* not incl. in nutrient facts

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