loveandlemons5.0
Tuscan Marinated Olives with Whipped Ricotta
These Tuscan marinated olives with whipped ricotta are a delicious Italian appetizer! I love to serve them when I'm entertaining because they feel elevated, but they're so easy to put together. Tuscan Harvest from The Spice House adds bold Italian flavor to this recipe.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Make the marinated olives: In a large jar, place the Castelvetrano and kalamata olives, lemon and orange zest, lemon and orange juice, The Spice House Tuscan Harvest, and parsley. Stir to combine, then add olive oil to cover.
fresh orange juice1 teaspoon½ teaspoon The Spice House Tuscan Harvest, plus more for sprinkling½ teaspoon The Spice House Tuscan HarvestThe Spice House Tuscan Harvest, for sprinkling
3
Make the whipped ricotta: In a food processor, place the ricotta, lemon juice, olive oil, Tuscan Harvest, and salt. Process until combined.
fresh lemon juice2 teaspoons
4
Spread the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake for 10 to ⏱️ 12 minutes, or until golden and toasted.
5
To serve, spread the ricotta on a plate and spoon the olives on top. Top with more lemon zest, orange zest, Tuscan Harvest, parsley, and The Spice House Aleppo Pepper. Season to taste and serve with the crostini and vegetables.
The Spice House Aleppo Pepper, for sprinkling
Nutrition Facts
calories
224 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
596 mg
protein Content
10 g
cholesterol Content
42 mg
carbohydrate Content
4 g
saturated Fat Content
8 g
unsaturated Fat Content
10 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...