Spicy crostini with ricotta cream

Name: Spicy crostini with ricotta cream
Cook time: 35 min
Total time: 35 min
Yield: 30
Ingredients: 1 Baguette bread (approx. 300 g); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Parmesan (piece); 30 g Kalamata olives (without stone); 70 g Soft Tomatoes; 5 Stem/s Basil; 250 g Ricotta; 1 box Cress; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Crispbread and cheese cream can be prepared the day before. On the party evening they have their performance together on the buffet.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 30

1 Baguette bread (approx. 300 g)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Parmesan (piece)
30 g Kalamata olives (without stone)
70 g Soft Tomatoes
5 Stem/s Basil
250 g Ricotta
1 box Cress
baking paper

Directions

1
Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) and line a baking tray with baking paper. Cut the baguette into slices about 1 cm thin. Place on the baking tray and drizzle 5-6 tbsp. oil over it. Season with salt and pepper. Roast in a hot oven for about 6 minutes, turn carefully and continue baking for about 6 minutes. Remove, allow to cool and store in a tightly closed tin until use.
2
In the meantime grate the Parmesan finely. Cut olives into slices. Chop tomatoes coarsely. Wash basil, shake dry and chop leaves coarsely. Mix all ingredients with ricotta. Season with salt and pepper.
3
To serve, spread the ricotta cream loosely on the toasted baguette slices. Drizzle with a little oil and sprinkle with cress.