Puttanesca crostinis with whipped ricotta

Name: Puttanesca crostinis with whipped ricotta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 plain ciabatta, ends trimmed, cut into 1cm thick slices (300g); 90ml extra virgin olive oil; 75g Ottolenghi chilli sauce; 30g capers in brine, drained and roughly chopped; 100g pitted kalamata olives, drained and roughly chopped; 15g parsley leaves, roughly chopped; 1 small garlic clove, crushed; 1 tsp maple syrup; 250g ricotta; Fine sea salt

Instructions

These crostini are a perfect start to a relaxed alfresco lunch. They bring all the punchy, salty-sweet and spicy flavours of puttanesca pasta to something you can actually eat with one hand, while holding a drink in the other. Quick to assemble, especially if the crostini are made ahead (they’ll keep in an airtight container for days), but even quicker to disappear once they hit the table.

Updated at: Mon, 14 Sep 2026 00:10:34 GMT