Crostini with Whipped Ricotta & Artichoke Olive Tapenade
  • 1 cup marinated artichoke hearts
  • 2 Tbsp of the artichoke marinading liquid
  • 1 cup mixed pitted olives
  • 3 garlic cloves
  • fresh parsley
  • 15 oz cont. ricotta
  • 3 Tbsp whipping cream
  • Italian seasoning salt
  • crostini
  1. To a food processor, add the artichoke hearts, the marinading liquid, olives, garlic cloves and a handful of fresh parsley.
  2. Pulse until a fine course consistency. Do not puree it, a little texture is good! Set aside.
  3. In a bowl add the ricotta, whipping cream and season with the salt and some pepper. Whip using a hand mixer for approx 1.5 minutes, until light and creamy.
  4. To assemble simply put a dollop of the whipped ricotta on the crostini and then top that with a bit of the tapenade. So much flavor in each bite!
Recipe by LeMoine Family Kitchen at