Marinated Olives on Ricotta Toast
Tangy, marinated olives on top of toasted sourdough with ricotta or cream cheese!
These marinated olives would also be good as an appetizer, quick snack or on a charcuterie board!
Prepare these olives a day ahead for the most flavor, or marinated for 1 hr before serving.
Ingredients:
5 oz Castelvetrano olives
5 oz Calamata olives
Kara’s Greek Marinade
Red pepper flakes (optional)
Lemon zest
1 Garlic clove, minced
Ricotta cheese (or cream cheese)
Sourdough bread
Recipe:
Drain and rinse the olives in a colander, then set aside.
In a glass container with an air tight lid, add a layer of olives then minced garlic, red pepper flakes and lemon zest — repeat another layer.
Top with Kara’s Greek Marinade, cover with lid and let the olive marinate in the refrigerator for at least 1 hour. Again, these are best the longer they marinate!
Assemble your toast: start with toasted sourdough, add ricotta cheese, then add your delicious marinated olives on top!
Garnish with more red pepper flakes, lemon zert and basil (optional)
ENJOY!