Tapenade Crostini Recipe

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Ingredients

• 6 slices sourdough bread
• 250g (9oz) ricotta
• 150g (5oz) black olive tapenade with anchovy
• small handful basil leaves, to serve

Method

1. Heat the oven to 200C, 180C fan, 400F, gas 6. Cut the sourdough slices into small chunks, then bake until golden. Once cool, spread over the ricotta, spoon on a dollop of tapenade and garnish with some basil leaves.