Tapenade and ricotta toasts

Midweek Easy Starter

Serves 2

Prep 8 min

Olives were made for more than snacking. Blitz our pomegranate harissa olives and you have a one-ingredient tapenade. Spoon it over roast fish, stir it through pasta or spread it on toast. That’s midweek dinner done.

Ingredients

2	thick slices of sourdough
100g	ricotta
1	lemon
4 tbsp	Ottolenghi Pomegranate Harissa Olives tapenade
15g	parsley leaves

Method

To make the tapenade, empty one pot of our Ottolenghi Pomegranate Harissa Olives into a small food processor, and give it a few pulses to form a semi-cohesive, semi-smooth paste. One pot makes around 200g of tapenade and will keep in the fridge for a couple of weeks.
Toast the slices of sourdough.
While you wait, beat the ricotta with a good grind of black pepper and, the zest from the lemon. Season with lemon juice to taste.
Load the ricotta onto the slices of toast, spoon over the tapenade and finish with plenty of parsley leaves for pops of colour.