This is an easy, crowd-pleasing appetizer to serve which can be prepped in advance!
Ingredients
- Whipped Ricotta
- 2 cups whole-milk ricotta cheese
- 3 tbsp extra-virgin olive oil
- 1 ½ tsp lemon zest
- 2 tbsp fresh lemon juice
- ¾ tsp sea salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan (optional)
- Olive Tapenade
- 1 cup mixed olives (half green, half Kalamata), pitted
- 1 garlic clove
- 1 tbsp capers, drained
- 2 tbsp fresh parsley or basil
- 3 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar or lemon juice
- Pinch of red pepper flakes (optional)
- For Serving
- 2 baguettes, sliced into thin rounds
- Olive oil for brushing
- Fresh herbs (parsley, basil, or thyme) for garnish
- Optional accents: drizzle of honey or balsamic glaze
Instructions
- Make the whipped ricotta (up to 2 days ahead):
- Blend all ricotta ingredients in a food processor until creamy and airy (1–2 minutes).
- Transfer to an airtight container and refrigerate.
- Before serving, stir or re-whip for 10–15 seconds to restore its fluffiness.
- Make the olive tapenade (up to 3 days ahead):
- Pulse olives, garlic, capers, herbs, olive oil, and vinegar/lemon juice until coarsely chopped.
- Store in a sealed container in the fridge.
- Bring to room temperature before serving so the olive oil softens.
- Toast the crostini (1 day ahead):
- Arrange baguette slices on a baking sheet, brush with olive oil, and bake at 400°F (200°C) for 6–8 minutes, until golden.
- Cool completely and store in an airtight container or zip bag at room temp.
- Re-crisp briefly in the oven for 3–4 minutes before serving, if desired.
- Assembly & Presentation
- Spread the whipped ricotta in a wide shallow bowl or platter.
- Spoon the olive tapenade generously over the center or in a swirl pattern.
- Drizzle with olive oil or honey for sheen, then sprinkle with fresh herbs.
- Arrange the crostini around the dip, serve immediately.
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