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Cheese & DairyIntermediate15 min
Lunar Landing Black Olive and Ricotta Crostini
A celestial bite that pays homage to the moon landing. The rich, salty black olive tapenade provides a deep, savory base, while a cloud of lemon-whipped ricotta mimics the bright, cratered lunar surface. This elegant appetizer is perfect for a space-themed gathering or a sophisticated summer evening.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons extra virgin olive oil
- •cup whole milk ricotta cheese
- •tablespoon fresh lemon juice
- •1/4 teaspoon black pepper
- •1/2 cup high
- •quality black olive tapenade
- •tablespoon finely chopped fresh chives
- •Flaky sea salt (for garnish)
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
- 2minutes, or until golden and crisp. Set aside to cool.
- 3While the bread toasts, prepare the whipped ricotta. In a small bowl, combine the ricotta cheese, lemon juice, and black pepper. Whisk vigorously until light and fluffy.
- 4Spread a generous layer of black olive tapenade onto each cooled crostini.
- 5Top the tapenade with a dollop of the lemon
- 6whipped ricotta.
- 7Garnish each crostini with a sprinkle of fresh chives and a pinch of flaky sea salt for a "stardust" effect.
Chef's Tip & Pairing
The bright acidity of a crisp, dry white wine like Sauvignon Blanc will cut through the richness of the olive tapenade and complement the lemon in the ricotta.
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