Name: Italian crisps
Cook time: 12 min
Total time: 12 min
Ingredients: 1 french bread stick; 1/3 cup olive oil; 200 gram (6½ ounces) ricotta; 1/3 cup finely grated parmesan; 1/4 cup coarsely chopped pitted black olives; 1/3 cup coarsely chopped drained semi-dried tomatoes; 6 torn large fresh basil leaves, plus extra to serve; 2 teaspoon olive oil, extra, for drizzling

Ingredients

1 french bread stick

1/3 cup olive oil

200 gram (6½ ounces) ricotta

1/3 cup finely grated parmesan

1/4 cup coarsely chopped pitted black olives

1/3 cup coarsely chopped drained semi-dried tomatoes

6 torn large fresh basil leaves, plus extra to serve

2 teaspoon olive oil, extra, for drizzling

Method

1.Preheat oven to 160°C/325°F. Line an oven tray with baking paper. To make crisps, cut bread stick into 5mm (¼-inch) slices; place in a single layer on the tray. Brush olive oil over bread; season with salt and pepper. Bake for 12 minutes or until golden; cool. Store in an airtight container until needed.

2.Combine ricotta, parmesan, 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 extra basil leaves (or basil micro herbs) and drizzle with 2 teaspoons olive oil.

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Ingredients

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