"Puttanesca" crostinis with whipped ricotta

lunch · ⏱ 35 min · 6 portions · 55.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/299/puttanesca-crostinis-with-whipped-ricotta/