Prep 10 mins
Cook 0 mins
750 Best Appetizers
- 1 cup fresh ricotta
- 2 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 1 tablespoon minced sun-dried tomato
- 1 tablespoon minced drained capers
- 2 teaspoons minced red chili peppers
- 1 teaspoon lemon zest
- salt and pepper
- 1⁄4 cup black olive paste
- 18 slices crostini
- In a bowl combine all ingredients except olive paste. Cover and refrigerate up to 3 days.
- Spread crostini with olive paste and top with ricotta mixture.