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Cook Time 15 minutes
Wine Burgundy chardonnay, Champagne, South African Pinotage
Servings 6 people

Equipment

  • citrus peel grater

Ingredients
  

  • 250 gram ricotta
  • 75 gram kalamata olives
  • 2 tbsp capers
  • 4 sprigs of fresh parsley
  • 1 lemon
  • 1 tbsp slivered almonds
  • high quality olive oil
  • salt & pepper
  • sea salt toasts

Instructions
 

  • Roast your slivered almonds in a pan (without oil) for 5 minutes until golden. Set them aside in a bowl.
  • Take the pits out of the olives and cut the olives in half. Chop the parsley.
  • Use the pan to heat some olive oil, add the olives, the capers and the parsley.
  • Now add some lemon zest and the juice of half a lemon and let it simmer for about 10 minutes.
  • Stir the ricotta and scoop it on a plate or in a bowl. Then put the olive mixture on the ricotta and top with the roasted almond slivers.
  • Serve with sea salt toast for your guests to scoop with the toasts right from the plate/bowl.