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.

Cheese & Dairy

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)

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp. Set aside to cool.
While 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.
Spread a generous layer of black olive tapenade onto each cooled crostini.
Top the tapenade with a dollop of the lemon
whipped ricotta.
Garnish 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.

From the Tini Crostini Collection