Italian Ricotta Crostini with Olives and Cherry Tomatoes Recipe
Crispy toasted ciabatta bread topped with freshly cut olives and cherry tomatoes which can served as a light appetizer.
Italian Ricotta Crostini with Olives and Cherry Tomatoes Recipe is made ciabatta bread and topped with the more common Italian cottage cheese called “Ricotta”. Ricotta has a very ancient history in Italian cuisine. Applying a thick coat of Ricotta Cheese on oven baked Ciabatta makes for an ideal starter to a long party evening. The Ricotta topped Crostini can be made to look and taste more appealing with a generous topping of olives, tomatoes and basil. One can also sprinkle oregano and chilli flakes depending on taste preference.
See the other crostini recipes that we have
4 15 slices
- 1 Ciabatta bread , cut into smaller slices
- 15 Cherry tomatoes , halved
- 25 Del Monte Black Olives , sliced
- 200 grams Ricotta Cheese
- 15 Basil leaves , or oregano, finely chopped
- 2 teaspoons Extra Virgin Olive Oil
- 1 pinch Salt
- 1 teaspoon Fresh Thyme leaves
- 1 teaspoon Rosemary
How to make Italian Ricotta Crostini with Olives and Cherry Tomatoes Recipe
Making this easy Italian Ricotta Crostini with Olives and Cherry Tomatoes recipe requires pre-heating the oven at 180 degrees Celsius for 10 minutes.
Arrange the ciabatta bread on a greased baking tray and drizzle with olive oil.
Toast the bread in the oven, placing them on the middle rack at 180 degrees Celsius for 7-8 minutes or until the sides of the bread turn brown.
Meanwhile, crumble the ricotta cheese and mix it well with the herbs and salt.
Spread the cheese evenly on top of the toasted pieces of bread.
Arrange the tomatoes and olives on top of the cheese.
You can drizzle Del Monte tomato ketchup on top and serve. Your Italian party appetizer is ready to be served with Desi Style Masala Pasta Recipe and Gulkand panna cotta for an Indo-Italian fusion dinner.!!!