INGREDIENTS
2 tsp
Flat-leaf parsley
1
Garlic clove
1/2 tsp
Lemon, zest
1 tsp
Oregano
2 tsp
Shallot
1/2 cup
Sun-dried tomatoes, oil-packed
1/4 cup
Italian black olives, pitted oil-cured
1/4 tsp
Red pepper
1
Salt
2 tbsp
Olive oil, extra-virgin
1 tsp
Red wine vinegar
12
slices Peasant or ciabatta bread
2 cups
Ricotta, Creamy