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Kalamata Crostini

15 mins

These crostini's are easy and quick to prepare. Great to serve as an appetizer or small plate. They are light, crunchy, zesty, and sweet without the guilt.

RATING:
PREP: 5 mins
SERVINGS: 12
COOK: 10 mins
SKILL LEVEL: Easy
Ingredients

1/2 baguette, sliced diagonally scant 1/2-inch thick

1-2 tablespoons extra virgin olive oil

1/2 cup good quality whole milk ricotta (such as Bellwether Basket Dipped)

1 small lemon

1/2 cup Pearls Sliced Kalamata Olives

1 tablespoon fresh thyme leaves (lemon thyme, if possible)

1-2 tablespoons mild honey

Flaky salt and cracked black pepper, for sprinkling

Cooking Instructions

Brush the baguette slices on one side with a thin coat of olive oil. Spread the baguette slices on a small baking sheet and toast in an oven or toaster oven at 400ºF until golden and crisp, 5-10 minutes. Let cool enough to handle. Spread the ricotta over the crostini, then use a microplane grater to grate lemon zest over the ricotta. Top each crostino with 2 or 3 olives. Sprinkle the crostini with the thyme leaves, salt, pepper, and drizzle with the honey. Serve right away.

PEARLS PRODUCTS IN THIS RECIPE

Specialties
Sliced Kalamata

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