Kalamata Crostini

Prep Time

5 minutes

Cooking Time

10 minutes




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.