Appetisers Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) slices. Arrange in a single layer on a baking sheet.

Brush each slice lightly with 1 tablespoon olive oil (from General Pantry) or spread a little of the softened butter. Bake 8–10 minutes until golden and crisp at the edges, flipping once halfway. Remove and let cool slightly.

While still warm, rub the top of each crostini with the cut side of a garlic clove to infuse a gentle garlic flavor. Set aside.

Whip ricotta

Drain any excess liquid from the ricotta by stirring and if very watery, place in a fine sieve for 10 minutes. Combine ricotta and cream cheese in a food processor or blender. Add 1 tablespoon olive oil, lemon zest, thyme, chives, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Process until smooth and airy, about 30–45 seconds. Taste and adjust seasoning.

Transfer whipped ricotta to a small bowl. Drizzle 1 teaspoon honey over the surface and lightly swirl with a spoon to create a marbled effect. Reserve for assembly.

Marinate

In a small bowl combine the mixed olives and halved cherry tomatoes. Add minced garlic, chopped oregano, 1 tablespoon olive oil, 1/4 teaspoon lemon juice (from the lemon), a pinch of red pepper flakes, and a pinch of salt and pepper. Toss to coat and let sit at room temperature for at least 15 minutes (or up to 1 hour) to allow flavors to meld.

Spread about 1 to 2 tablespoons of the whipped ricotta onto each crostini slice.

Top each crostini with a spoonful of the marinated olives and tomatoes mixture.

Drizzle remaining 1 teaspoon honey over a few crostini for sweetness and scatter toasted pine nuts and microgreens or baby arugula on top as desired. Finish with a light pinch of flaky sea salt and a grind of black pepper.

Serve immediately while crostini are crisp. Leftover marinated olives can be kept refrigerated in an airtight container up to 3 days; whipped ricotta keeps up to 2 days.