Ricotta and tapenade crostini recipe

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  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 595 calories / serving
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169808 ricotta and tapenade crostini HERO

Pre-heat the grill to hot.

Brush the baguette slices with the olive oil on both sides and grill for 2-3 minutes on both sides until golden.

Meanwhile, prepare the ricotta tapenade by pulsing together the chopped anchovies, pitted black olives, ricotta cheese, garlic, lemon juice and extra-virgin olive oil. Season with black pepper to taste.

Remove the toasted baguette slices and top with tablespoons of the tapenade. Top with a folded anchovy fillet, a quarter of cherry tomato, an pitted black olive and a sprig of basil.

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  • Ingredients

  • 1 crusty baguette, cut into 4cm thick slices
  • 100ml olive oil
  • 50ml extra-virgin olive oil
  • 100g pitted black olives
  • 2 garlic cloves
  • 200g ricotta
  • salt
  • pepper
  • 50g preserved anchovy fillets, drained and roughly chopped
  • 50g anchovy fillets, folded to garnish
  • 50g cherry tomatoes, quartered
  • sprigs of basil, to garnish
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  • Energy 2469kj 595kcal 30%
  • Fat 48g 69%
  • Saturates 10g 50%
  • Sugars 3g 3%
  • Salt 3.6g 60%

of the reference intake
Carbohydrate 29.8g Protein 12.8g Fibre 2.9g

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