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Submit RecipeBlack Olive and Ricotta Crostini with
ingredients
- 1 tub of Vegie Gourmet Roasted Tomato Pesto
- 1 baguette cut in to 12 slices
- 60g pitted black olives, chopped
- 75g fresh ricotta cheese
- 1 teaspoon olive oil
- Parsley leaves to garnish
methods
- Preheat the oven to 160°C.
- Brush slices with olive oil and place on a baking tray.
- Bake in the oven until crispy or for 10 minutes.
- Mix ricotta with Roasted Tomato Pesto.
- Spread crostini with the ricotta mixture then top up with black olives.
- Garnish with parsley and serve.
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