Italian Crisps

• 1 None baguette
• 1/3 cup olive oil, plus additional, for drizzling
• 3/4 cup ricotta cheese
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup coarsely chopped pitted black olives
• 1/3 cup coarsely chopped drained sun-dried tomatoes
• 6 None large basil leaves, torn, plus additional, to serve

1. Preheat the oven to 325u0b0F. Line a baking pan with parchment paper. Cut baguette into very thin slices. Place in a single layer on the prepared pan. Brush with olive oil; season with salt and pepper. Bake for 12 mins or until golden; cool. Store in an airtight container until needed.
2. Combine ricotta, Parmesan cheese, olives, tomatoes and basil leaves in a medium bowl; season to taste. Cover; refrigerate until needed.
3. Just before serving, spread ricotta mixture on crisps. Top with additional basil leaves and drizzle with olive oil.

baguette, olive oil, ricotta cheese, parmesan cheese, black olives, tomatoes, basil

Taken from recipes-plus.com/api/v2.0/recipes/35785 (may not work)