- 6 slices sourdough bread
- 250g (9oz) ricotta
- 150g (5oz) black olive tapenade with anchovy
- small handful basil leaves, to serve
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.
Top Tip for making Tapenade Crostini
You can do all your preparation for these nibbles the day before, then just assemble when you’re ready to serve