Spinach and Ricotta Crostini with Kalamata Olives


  1. Preheat grill to medium heat.
  2. Grill bread until crisp, about 1 minute per side. Reserve.
  3. In a food processor, pulse ricotta, sour cream and garlic until smooth.
  4. Add spinach and parmesan, pulsing several times without over mixing. Transfer mixture to medium bowl; add lemon juice, lemon zest, red pepper flakes and season with salt and pepper.
  5. Chill for 1 hour to allow flavors to marry.
  6. Place a dollop of spinach and ricotta mixture onto grilled bread slices. Garnish with minced olives and grated parmesan.

Recipe and Photo Courtesy of The Kitchn