Ingredients
- 6 slices sourdough bread
- 250g ricotta
- 150g black olive tapenade with anchovy
- small handful basil leaves, to serve
Instructions
- Heat the oven to 200C, 180C fan, gas 6. Cut the sourdough slices into small chunks, then bake until golden. Once cool, spread over the ricotta, spoon on a dollop of tapenade and garnish with some basil leaves.
