Sun-Dried Tomato and Olive Crostini Revisited

In September 2010, I did a post on sun-dried tomato and olive crostini, an hors-d'oeuvre that I developed on the fly that has become a standard at our house. It is a simple mélange of the vegetables (finely diced), ricotta, Greek yogurt and good olive oil, spread on toast.

Recently, I discovered at Eataly a wonderful creamy ricotta from Salvatore in Brooklyn. It is so light that it is not necessary to add the yogurt and oil that I used in my previous recipe, just a thin coating of ricotta with the sun-dried tomato and olives on top, with a sprinkling of black pepper, a pinch of fleur de sel and a few drops of great olive oil. Here it is:

Bobby Jay