Crostini and bruschette are part of everybody’s vocabulary and table, and these crostini are tasty and easy to make. The good part is that you can prepare them all in advance and just pop them in the oven when your guests arrive. When making this crostini, or for that matter any crostini or bruschetta, try using -whole–grain or -whole–wheat bread. My grandmother always used a multigrain bread that contained some bran. So, if you are thinking Italian, think rustic and healthy.
- 6 tablespoons -extra--virgin olive oil
- 6 large, thick slices of -Italian--style -whole--wheat bread
- 4 ripe medium tomatoes, diced (about 2 cups)
- ½ cup pitted green olives, sliced
- ¼ loosely packed cup fresh basil leaves, coarsely shredded
- ½ teaspoon kosher salt
- 1 cup drained fresh ricotta
Preheat oven to 375 degrees F. Brush the bread with 3 tablespoons olive oil, and place on a rimmed baking sheet.
In a medium bowl, toss together the tomatoes, olives, basil, and salt. Drizzle with the remaining 3 tablespoons olive oil, and toss. Mound the tomato mixture evenly on each of the bread slices on the baking sheet, and top each with ricotta.
Bake until the bread is toasted and the topping is warmed through, about 10 to 15 minutes. Serve hot.