Name: "Puttanesca" crostinis with whipped ricotta
Ingredients: 1 plain ciabatta, ends trimmed, cut into 1cm thick slices (300g); 90ml extra virgin olive oil; 75g Ottolenghi chilli sauce; 30g capers in brine, drained and roughly chopped; 100g pitted kalamata olives, drained and roughly chopped; 15g parsley leaves, roughly chopped; 1 small garlic clove, crushed; 1 tsp maple syrup; 250g ricotta; Fine sea salt

Puttanesca crostini with whipped ricotta

New

Summer Canape / Party food Easy Starter

Serves 6

Prep 15 min

Cook 20 min

These crostini are a perfect start to a relaxed alfresco lunch. They bring all the punchy, salty-sweet and spicy flavours of puttanesca pasta to something you can actually eat with one hand, while holding a drink in the other. Quick to assemble, especially if the crostini are made ahead (they’ll keep in an airtight container for days), but even quicker to disappear once they hit the table.

Ingredients

1	plain ciabatta, ends trimmed, cut into 1cm thick slices (300g)
90ml	extra virgin olive oil
75g	Ottolenghi chilli sauce
30g	capers in brine, drained and roughly chopped
100g	pitted kalamata olives, drained and roughly chopped
15g	parsley leaves, roughly chopped
1	small garlic clove, crushed
1 tsp	maple syrup
250g	ricotta
	Fine sea salt

Method

Preheat the oven to 180c.
Arrange the ciabatta slices in a single layer on a large parchment lined baking tray. Drizzle over 3 tablespoons of oil and bake for 20 minutes, until golden and crisp. Set aside to cool.
In a bowl, mix together the chilli sauce, capers, olives, parsley, garlic, maple syrup and the remaining 3 tablespoons of oil. In a separate bowl, whisk the ricotta with a pinch of salt until smooth and creamy.
To serve, divide the ricotta evenly amongst the crostini, smoothing it out with the back of a spoon, followed by the puttanesca topping.