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Puttanesca’ Crostini with Whipped Ricotta

'Puttanesca’ Crostini with Whipped Ricotta

By Yotam OttolenghiPublished on 30 April 2026Chef 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.
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Time and servings

25 minsTotal time
6Servings
10 minsPrep time
15 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.