Italian Crisps

Name: Italian Crisps
Ingredients: 1 None baguette; 1/3 cup olive oil, plus additional, for drizzling; 3/4 cup ricotta cheese; 1/3 cup finely grated Parmesan cheese; 1/4 cup coarsely chopped pitted black olives; 1/3 cup coarsely chopped drained sun-dried tomatoes; 6 None large basil leaves, torn, plus additional, to serve

7 ingredients

3 steps

Ingredients

1 None baguette
1/3 cup olive oil, plus additional, for drizzling
3/4 cup ricotta cheese
1/3 cup finely grated Parmesan cheese
1/4 cup coarsely chopped pitted black olives
1/3 cup coarsely chopped drained sun-dried tomatoes
6 None large basil leaves, torn, plus additional, to serve

Directions

1

Preheat the oven to 325°F. Line a baking pan with parchment paper. Cut baguette into very thin slices. Place in a single layer on the prepared pan. Brush with olive oil; season with salt and pepper. Bake for 12 mins or until golden; cool. Store in an airtight container until needed.
2

Combine ricotta, Parmesan cheese, olives, tomatoes and basil leaves in a medium bowl; season to taste. Cover; refrigerate until needed.
3

Just before serving, spread ricotta mixture on crisps. Top with additional basil leaves and drizzle with olive oil.