Crostini With Whipped Ricotta & Artichoke Olive Tapenade

1. 1

   To a food processor, add the artichoke hearts, the marinading liquid, olives, garlic cloves and a handful of fresh parsley.

2. 2

   Pulse until a fine course consistency. Do not puree it, a little texture is good! Set aside.

3. 3

   In a bowl add the ricotta, whipping cream and season with the salt and some pepper. Whip using a hand mixer for approx 1.5 minutes, until light and creamy.

4. 4

   To assemble simply put a dollop of the whipped ricotta on the crostini and then top that with a bit of the tapenade. So much flavor in each bite!

* Per serving · 4 servings · Values may vary.

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