Toast with ricotta, green olives and candied peppers

Huile d'olive d'Aix-en-Provence – olives maturées PDO Olives de Nîmes PDO
Mature flavour
Tartine ricotta, olives vertes et poivrons confits
A PDO
Preparation
10 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Vegetarian Summer Automn

Ingredients

A PDO
For 4 personnes
For the candied peppers:
  • 1 pepper
  • 1 clove of garlic, peeled and with the germ removed
  • Fresh rosemary
  • Fleur de sel and freshly ground pepper
  • Traditional-style olive oil
For the toast:
  • 4 slices of country bread
  • 150 g ricotta
  • 50 g of Nîmes olives PDO
  • Salt and freshly ground pepper
  • Traditional-style olive oil
  • 1 pinch of chilli

Tip

This recipe can be served as a starter with drinks. In that case, choose smaller slices of bread! You can make several of these candied peppers; they’ll keep for about a week in the fridge.

Instructions

Prepare the candied pepper:
  • Wash the pepper, cut it in half, remove the seeds and place it on a baking tray lined with baking paper.
  • Bake on the grill setting for 8 to 10 minutes (the pepper should be puffed up and charred).
  • Take it out of the oven and leave it to cool before removing the skin from the pepper.
  • Cut it into strips and place it in a container (with a lid), covering it with traditional-style olive oil, fleur de sel, pepper, sprigs of rosemary and crushed garlic. Close the container, give it a stir and place it in the fridge.
Prepare the open sandwich:

  • Roughly chop the Nîmes olives (PDO).

  • Mix together the ricotta, green olives, full-flavoured olive oil, salt, pepper and Espelette chilli.
  • Toast the slices of country bread.
  • Spread the mixture onto each slice and arrange a few strips of candied pepper on top, drizzled with a little traditional-style olive oil.
  • Serve as a starter with a green salad.

Tip

This recipe can be served as a starter with drinks. In that case, choose smaller slices of bread! You can make several of these candied peppers; they’ll keep for about a week in the fridge.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

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