Ricotta Crostini With Spicy Kalamata Olives

1. 1

   Whisk the ricotta, heavy cream, and lemon zest in a mixing bowl until combined. Add in the 1/4 teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.

2. 2

   Preheat the oven to 425u00b0F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.

3. 3

   In a bowl, combine the olives, 1/4 cup olive oil, red pepper flakes, lemon juice, and parsley. Season with salt and pepper to taste.

4. 4

   Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the olive mixture to each crostini, then drizzle with olive oil and season with freshly cracked black pepper and flaky sea salt.

* Per serving · 4 servings · Values may vary.