Crostini with Almond Ricotta and Spicy Olive Tapenade

• Vegetarian

• Produce

  • 1 Chives, Fresh
  • 2 Garlic cloves
  • 2 tsp Orange, zest
  • 1 tbsp Oregano
  • 1 Teapsoon fresh thyme

• Condiments

  • 2 cups Kalamata olives, pitted
  • 1 Olive tapenade, Spicy

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil

• Bread & Baked Goods

  • 12 Crostini

• Dairy

  • 1 Recipe almond ricotta

Found on heatherchristo.com

Ingredients

• 12 crostini (I toasted gluten free baguette slices until golden)
• 1 recipe almond ricotta
• Spicy Olive Tapenade
• 2 garlic cloves
• 2 teaspoons orange zest
• ¼ teaspoon crushed red pepper flakes
• 2 cups kalamata olives, pitted
• 1 tablespoon oregano
• 1 teapsoon fresh thyme
• 1 tablespoon olive oil
• olive oil
• fresh chives for garnish
• 12 crostini (I toasted gluten free baguette slices until golden)
• 1 recipe almond ricotta
• Spicy Olive Tapenade
• 2 garlic cloves
• 2 teaspoons orange zest
• ¼ teaspoon crushed red pepper flakes
• 2 cups kalamata olives, pitted
• 1 tablespoon oregano
• 1 teapsoon fresh thyme
• 1 tablespoon olive oil
• olive oil
• fresh chives for garnish

Directions

• In the bowl of a food processor combine the tapenade ingredients and pulse until well combined.
• Slather the crostini with almond ricotta and then top with a generous dollop of olive tapenade and a tiny drizzle of olive oil. Garnish with chives and serve.
• In the bowl of a food processor combine the tapenade ingredients and pulse until well combined.
• Slather the crostini with almond ricotta and then top with a generous dollop of olive tapenade and a tiny drizzle of olive oil. Garnish with chives and serve.