Heat a pan over medium-high heat and add the green olives, red wine vinegar, lemon zest, salt, cracked black pepper, garlic powder, minced onion, chili flakes, basil, dill, and chives.
Mix the ingredients and cook for 5 – 10 minutes, until the olives are blistered, soft and fragrant.
Remove from the heat and allow it to cool slightly while preparing the whipped ricotta.
Add the ricotta, olive oil, lemon juice, and salt to a food processor.
Blend until the ricotta mixture is smooth and light.
Transfer to a piping bag with an angled tip OR if using a disposable bag, cut the end on an angle.
To pipe the ricotta, move in a zig-zag motion and make sure that the longer part of the angle is on the bottom. This will create a beautiful effect on your toast.
Next, evenly divide the roasted olives on each slice of toast.
Add extra fresh dill and chives, then drizzle both slices with honey and enjoy this deliciousness!
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Notes
Notes To add extra yumminess to this dish, you can add cherry tomatoes to the blistered olives, or use tomatoes instead! Store assembled toasts in the fridge for up to 1 day. You can prepare all of these ingredients ahead of time for quick toast assembly! FRESH IS BEST! Use any other bread of your choice or gluten-free bread. Even use a bagel! Instead of ricotta, you can enjoy this toast with whipped feta or cream cheese. You can swap the ricotta for your favorite dairy-free substitute. Be creative by adding any of your favorite ingredients to this dish.