Cervelat and Ricotta Crostini

One or two of these will get an Italian meal off to a great start.

1 cup part-skim ricotta cheese
1 baguette or equivalent ciabatta
12 thin slices of Cervelat salami
12 black olives
1 or 2 cloves garlic, peeled
olive oil for drizzling
salt and pepper

YIELD: 12 crostini

COURSE: Appetizers Tapas Meze

CUISINE: Italian


  1. Cut 12 1/2 inch slices of baguette or ciabatta. Arrange on a baking sheet and toast lightly. Cool slightly.
  2. Rub each crostini with garlic, lightly season with salt and pepper and drizzle with olive oil. spread each crostini generously with ricotta cheese. Top each with a single folded salami slice and and complete by affixing an olive on a toothpick.