Olive Spiked Ricotta Crostini

• 1 cup fresh ricotta
• 2 tablespoons olive oil
• 2 tablespoons finely chopped parsley
• 1 tablespoon minced sun-dried tomato
• 1 tablespoon minced drained capers
• 2 teaspoons minced red chili peppers
• 1 teaspoon lemon zest
• salt and pepper
• 14 cup black olive paste
• 18 slices crostini

1. In a bowl combine all ingredients except olive paste.
2. Cover and refrigerate up to 3 days.
3. Spread crostini with olive paste and top with ricotta mixture.

fresh ricotta, olive oil, parsley, tomato, capers, red chili peppers, lemon zest, salt, black olive paste, crostini

Taken from www.food.com/recipe/olive-spiked-ricotta-crostini-506293 (may not work)