Puttanesca crostinis with whipped ricotta

Puttanesca crostinis with whipped ricotta

ottolenghi.co.uk

  • 35 min
  • Serves 6
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1 plain ciabatta, ends trimmed, cut into 1cm thick slices
90ml extra virgin olive oil
75g Ottolenghi chilli sauce
30g capers in brine, drained and roughly chopped
100g pitted kalamata olives, drained and roughly chopped
15g parsley leaves, roughly chopped
1 small garlic clove, crushed
1 tsp maple syrup
250g ricotta
Fine sea salt