Tomato Tomatoe

olive tapenade & whipped ricotta

I’m always looking for quick, effortless and delicious appetizers to serve at get togethers. This olive tapenade checks all the boxes. It comes together in under 10 minutes and it’s a flavour bomb! This appetizer has been on constant rotation in my house. It’s one of those appetizers that takes about 10-15 minutes to put together and the flavours are just incredible. If you’re an olive lover I highly recommend making this appetizer. It’s perfect as a snack or great to make as an appetizer if you’re hosting a dinner party. It’s easy and uses a lot of pantry and refrigerator staples. This spread is seriously so addictive and it’s great on crostini and it’s amazing in a chicken wrap! The salty olive spread paired with the whipped ricotta is a match made in heaven.

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olive tapenade & whipped ricotta

Ingredients – Olive Tapenade

• 3/4 cup kalamata olives
• 1/2 cup stuffed queen olives
• 2 tbsp capers
• 1 garlic clove
• 1 anchovy filet
• zest from 1 lemon
• juice from 1/2 a lemon
• handful of fresh parsley
• 1/4 cup olive oil
• salt and pepper to taste

Ingredients – Whipped Ricotta

• 1 cup ricotta
• 1 garlic clove
• zest from 1/2 a lemon
• 4 tbsp olive oil
• salt and pepper

• 1 baguette
• olive oil for toasting the baguette

Directions

1. Add all of the ingredients for the tapenade to a food processor. Blend until everything has broken down but is still slightly chunky. Set aside.
2. Add the ricotta, olive oil. lemon zest, garlic, salt and pepper to a food processor. Blend until smooth.
3. Preheat the oven to 425 degrees F. Slice the baguette and brush with olive oil on one side. Bake in the oven for 10-12 minutes or until golden. Flip the bread halfway through cooking.
4. To assemble, add a layer of whipped ricotta followed by the olive tapenade.