• 3-4 slices Sorrentina’s Spiced Sourdough bread
  • 300g Black Olives
  • 2 cloves Chopped Garlic
  • ½ tsp Red Wine Vinegar
  • 2 tsp Capers
  • 1-2 sprigs Fresh thyme
  • 2 tbsp Ricotta Cheese
  • 2 tsp Olive Oil
  • Chives to garnish
  • Salt and Pepper for Seasoning
  • Blitz olives, capers and garlic and blitz until it’s a coarse blend.
  • Next, add olive oil, thyme leaves, red wine vinegar and seasonings.
  • Mix the tapenade well.
  • Toast sourdough with olive oil until crisp
  • Spread tapenade on the toasts and crumble ricotta cheese over it.
  • Garnish with chopped chives and serve.

Essentials to make your Dish