I’m so excited that people have been joining (and posting such delicious things to) this blog! Here is my first contribution, as requested by my already-dearly-missed friend Erin. It is what I am cheerfully assembling in the picture below.
marjoram (fresh or dried)
1 recipe olive paste (see below)
1 cup pitted olives (any kind; I used kalamata)
1/4 cup capers, rinsed
2 small garlic cloves
1/2 teaspoon dried or 2 teaspoons fresh chopped thyme
1 to 2 tablespoons olive oil
fresh lemon juice
Put the olives, capers, garlic and thyme (if using dried) in a food processor and blend. Add olive oil, blend some more. Season with pepper and add lemon juice (to taste, I used maybe around the juice of a quarter of a lemon) and thyme (if using fresh).
To make crostini: slice the baguette and toast the pieces. Spread a layer of olive paste and a layer of ricotta on each crostini in proportions that suit your tastes (I prefer a thicker layer of olive paste and a thinner one of ricotta, but your mileage may vary). Season with black pepper and drizzle with a bit of olive oil. Broil briefly to warm the cheese, sprinkle the crostini with marjoram (I used dried because that’s what I had available, but fresh would probably be much nicer), and serve warm.
This recipe is taken from Deborah Madison’s fabulous Vegetarian Cooking for Everyone.