Sourdough Crostini with Olives and Herbed Ricotta Cream (low FODMAP)
20 Minutes prep • 16 Minutes cook • Low FODMAP • Vegetarian • Serves 8 • Ok to make-ahead: Steps 1-5
This one is for all the olive and tapenade lovers out there. You know who you are! Crisp sourdough crostini, smooth and creamy herbed ricotta, and the delightful taste of your favorite olives make this a perfect appetizer that’s sure to please all your olive-loving friends. And, since it’s low FODMAP, you get to enjoy it too!
Ingredients: Crostini
1 traditional sourdough baguette cut into thin slices (one- or two-bite size at the most)
1/4 - 1/2 cup olive oil
1/4 - 1/2 cup fresh-grated parmesan cheese
Ingredients: Topping
12 ounces lactose-free cottage cheese
1/4 cup heavy cream
1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)
1 tablespoon garlic-infused olive oil
1/2 teaspoon maple syrup
1 1/2 tablespoons fresh herbs (basil, oregano, chives, etc.) finely chopped
1/4 teaspoon fresh ground black pepper
3/4 cup chopped castelvetrano and/or kalamata olives (or olives of your choice)
Directions: Crostini
(1) Prepare: Preheat oven to 350 degrees F. Slice sourdough bread into thin, bite-size or two-bite-size pieces. Chop the olives and set them aside.
(2) Bake crostini: Arrange bread slices on a rimmed baking sheet (or two) in a single layer. Brush both sides of the bread slices with olive oil, and season with salt and pepper. Bake for about 8 minutes on one side, then turn over, sprinkle with parmesan and continue baking until golden and crisp, about another 8 minutes.
(3) Finish: Let cool on baking sheets.
Directions: Herbed Ricotta Cream
(4) Make the cream base: Combine cottage cheese and cream in the bowl of a food processor. Blend until smooth. Scrape down the side periodically.
(5) Add the herbs: Add all remaining ingredients (except the olives!) and blend until well combined. Taste and adjust salt and pepper if needed.
Make-ahead note: At this point, you can keep the herbed cream in the refrigerator and store the crostini in an airtight container (once fully cooled) until you’re ready to assemble your appetizer.
Directions: Olive Crustini
(6) Load up the crostini: Put a scoop of herbed ricotta cream on each crostini. Top with a scoop of chopped olives. Place on a plate. Sprinkle the plate with additional chopped fresh herbs, a light sprinkle of Kosher salt, and a grind or two of black pepper.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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