Puttanesca’ Crostini with Whipped Ricotta
By Yotam Ottolenghi
Published on 30 April 2026
Chef Yotam Ottolenghi’s ‘Puttanesca’ Crostini with Whipped Ricotta has all the punchy, salty-sweet, spicy flavours of puttanesca pasta on a crostini, so you can snack with one hand and hold your drink in the other. Time and servings
35 minsTotal time
6Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 250g ciabatta, ends trimmed, cut into 1 cm slices
- 6 tbsp extra-virgin olive oil
- 75g chilli sauce
- 30g capers, drained and chopped
- 100g pitted kalamata olives, drained and roughly chopped
- 15g flat-leaf parsley, leaves picked and roughly chopped
- 1 small garlic clove, crushed
- 1 tsp maple syrup
- 250g ricotta
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Arrange the ciabatta slices in a single layer on a lined baking tray. Drizzle over 3 tbsp oil and bake for 20 mins until golden and crisp. Set aside to cool.Step 2
Mix together the chilli sauce, capers, olives, parsley, garlic, syrup and remaining 3 tbsp oil.Step 3
In a separate bowl, whisk the ricotta with a pinch of salt until smooth and creamy.Step 4
To serve, spoon the ricotta over the crostini, then top with the puttanesca mix.