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"Puttanesca" crostinis with whipped ricotta

Crisp ciabatta toasts topped with silky whipped ricotta.
Puttanesca hits sweet, salty, and spicy with olives, capers, parsley.
Every bite is glossy, fragrant, and ready for the table fast.

lunch ⏱ 35 min 520 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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"Puttanesca" crostinis with whipped ricotta
v4 · rb0e705f985 20260727Z1751 300 g ciabatta 90 ml olive oil 🔥 preheat the oven to 180°C 🔥 ⏱ 20 min arrange ciabatta slices and drizzle with oil, then bake until golden and crisp ⏳ ⏳ 15 min cool the baked crostini 🌀 mix chilli sauce, capers, olives, parsley, garlic, maple syrup and the remaining oil 🌀 whisk the ricotta with a pinch of salt until smooth and creamy divide and smooth the ricotta evenly among the crostini spoon the puttanesca topping over the ricotta-topped crostini Puttanesca Crostinis 🎉 75 g chilli sauce 30 g capers 100 g kalamata olive 15 g parsley leaf 1 piece garlic clove 1 tsp maple syrup 250 g ricotta fine sea salt to taste ricotta, fine sea salt
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Preparation steps

  1. preheat the oven to 180°C
  2. arrange ciabatta slices and drizzle with oil, then bake 20 min until golden and crisp
  3. cool the baked crostini
  4. mix chilli sauce, capers, olives, parsley, garlic, maple syrup and the remaining oil
  5. whisk the ricotta with a pinch of salt until smooth and creamy
  6. divide and smooth the ricotta evenly among the crostini
  7. spoon the puttanesca topping over the ricotta-topped crostini

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