Photography by Gabriela Iancu
This quick summer starter comes from our former photography intern, Gabriela Iancu, who had the clever idea to mix finely chopped Kalamata olives into fresh ricotta as the base spread for crostinis. After that, feel free to mix any number of ingredients together as toppings. Iancu suggests Edamame beans with tomatoes and bacon or strawberries with almonds and honey. Quality baguettes are essential so be sure to stop by the bakery at Star Provisions.
1 baguette, sliced and toasted
1 cup fresh Edamame beans, blanched
3 slices of bacon, lardons
1 cup fresh ricotta
½ cup Kalamata olives, finely chopped
Sea salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil
Fresh parsley, finely chopped
Almonds, slivered and sliced
Cherry tomatoes, halved
Honey to drizzle
Extra-virgin olive oil to drizzle
Cook sliced bacon, Edamame beans and halved cherry tomatoes in olive oil over medium heat, stirring occasionally, for 2-3 minutes. Season with sea salt and freshly ground pepper. Set aside.
Mix ricotta with finely chopped Kalamata olives and season to taste with salt and pepper. Spread the mixture onto toasted baguette slices and top with ingredients as you see fit.