Bruschetta with ricotta and marinated olives is extremely easy to make: perfect for an appetizer, a snack, or a quick lunch served with a mixed salad on the side. For my bruschetta with ricotta and marinated olives, I chose Taggiasca olives, which I love, but any olives you prefer will work well. Kalamata olives are excellent for this recipe, or you can make a mix of green and black olives. I also chose ricotta for its neutral and fresh taste, but feta can also be used. Toast the bread in a toaster or an oven if you’re making a lot of bruschetta, and they’re ready! Just remember to marinate the olives a bit in advance so they can absorb the flavors.
Not to be missed
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 slices bread
- 12.3 oz ricotta
- 2 lemons (untreated)
- 7 oz Taggiasca olives
- 2 cloves garlic
- 3.4 fl oz extra virgin olive oil
- to taste salt
- to taste rosemary
- to taste thyme
- 4 pieces black peppercorns
Tools
- 1 Frying Pan
- 1 Jar
- 1 Toaster
- 1 Lemon Zester
Steps
Pour the oil into a frying pan, add the whole peppercorns, peeled garlic, a few sprigs of thyme and rosemary, the grated zest of one lemon, and let it infuse for 3-4 minutes. Transfer the olives into a jar, add the flavored oil, close the lid, and refrigerate for thirty minutes. Toast the bread on both sides, top with ricotta, add the marinated olives, finish with some lemon zest, and chopped thyme and rosemary, and serve.
Notes
Recipe source Fior fiore in cucina July 2024.
