Mix Crostini Olives Recipe

Slice and toast bread

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12–16 slices about 1/2 inch thick. Arrange slices on a baking sheet in a single layer.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Sprinkle with 1 tsp salt and 1/2 tsp black pepper.

Toast in the preheated oven for 8–10 minutes, flipping once halfway, until golden and crisp. Remove from oven and while still warm, rub each slice with the halved garlic cloves for a subtle garlic note. Set aside.

Cook the spinach base

Heat 2 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 6 cups fresh baby spinach in batches, stirring and allowing it to wilt before adding more. Cook until all spinach is wilted and any excess liquid has mostly evaporated, about 4–5 minutes. If a lot of liquid remains, increase heat briefly and stir to evaporate.

Season the spinach with 3/4 tsp salt, 1/4 tsp black pepper and 1/8 tsp freshly grated nutmeg. Remove skillet from heat and let cool slightly for 2 minutes.

Combine cheeses

In a bowl, mix 1 cup ricotta, 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella (if using). Fold the slightly cooled spinach into the cheese mixture until evenly combined. Taste and adjust seasoning if needed.

Prepare eggs

There are two recommended options depending on desired finish: poached eggs or baked-in eggs. For poached eggs: bring a pot of water with a splash of vinegar to a simmer and poach 4 eggs for about 3 minutes for runny yolks, then transfer to a paper towel briefly. For baked-in eggs: preheat oven to 375°F (190°C). Spoon the spinach-cheese mixture into a rimmed baking dish or individual shallow ramekins, make 4 small wells and crack an egg into each well. Bake 10–12 minutes for set whites and slightly runny yolks, or longer to firm. Remove and let rest 1 minute.

If using poached eggs, keep them warm while assembling. If using baked eggs, let them cool 1–2 minutes before placing atop crostini to avoid breaking yolks during assembly.

In a small bowl combine 1/2 cup chopped mixed olives, 1 tsp lemon zest, 2 tbs chopped fresh parsley, 1/4 tsp red pepper flakes and 1 tbs extra-virgin olive oil. Toss to coat and set aside to develop flavor (at least 5 minutes).

Arrange toasted crostini on a serving platter. Spoon approximately 1 heaping tablespoon (or more to taste) of the spinach-ricotta mixture onto each crostini, spreading lightly to cover the surface but leaving room for the egg.

Top each crostini with a warm poached or baked egg. If baked eggs were prepared in a dish, carefully transfer portions so each crostini gets one egg and some of the surrounding spinach-cheese mixture.

Spoon a small amount (about 1 tsp) of the chopped mixed olives mixture over each topped crostini. Garnish with a light sprinkle of additional grated Parmesan if desired and a small pinch of parsley.

Serve immediately while crostini are warm and eggs are still soft. Offer extra lemon wedges or hot sauce at the table if desired.