Feast like the Greeks with this out-of-the-ordinary open sandwich, featuring a creamy ricotta, walnut, parsley & olive spread, topped with tangy tomato rounds and a rich balsamic reduction.
Ricotta & Olive Open Sandwich
Ricotta & Olive Open Sandwich
with sourdough rye bread & walnuts
Hands on Time: 5 - 8 minutes
Overall Time: 5 - 8 minutes
Ingredients:
- Balsamic Reduction
- Fresh Parsley
- Old Stone Mill Everything Bagel Spice
- Pitted Green Olives
- Ricotta Cheese
- Sourdough Rye Bread
- Tomato
- Tomatoes
- Walnuts
From your kitchen:
- Salt & Pepper
- Water
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the chopped olives, the chopped parsley (to taste), the ricotta cheese, the chopped walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta & olive mixture. Top with the slices of tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 2 slices
Pitted Green Olives - 30g
Fresh Parsley - 3g
Ricotta Cheese - 50g
Walnuts - 10g
Old Stone Mill Everything Bagel Spice - 10ml
Tomato - 1
Balsamic Reduction - 15ml
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the chopped olives, the chopped parsley (to taste), the ricotta cheese, the chopped walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta & olive mixture. Top with the slices of tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 4 slices
Pitted Green Olives - 60g
Fresh Parsley - 5g
Ricotta Cheese - 100g
Walnuts - 20g
Old Stone Mill Everything Bagel Spice - 20ml
Tomato - 1
Balsamic Reduction - 30ml
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the chopped olives, the chopped parsley (to taste), the ricotta cheese, the chopped walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta & olive mixture. Top with the slices of tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 6 slices
Pitted Green Olives - 90g
Fresh Parsley - 8g
Ricotta Cheese - 150g
Walnuts - 30g
Old Stone Mill Everything Bagel Spice - 30ml
Tomatoes - 2
Balsamic Reduction - 45ml
LET’S START LUNCH
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
CHOP-CHOP
In a bowl, combine the chopped olives, the chopped parsley (to taste), the ricotta cheese, the chopped walnuts, ½ the bagel spice, and seasoning.
WOW!
Lay down the toasted bread and smear with the ricotta & olive mixture. Top with the slices of tomato and drizzle with the balsamic reduction. Garnish with the remaining bagel spice and dig in!
Sourdough Rye Bread - 8 slices
Pitted Green Olives - 120g
Fresh Parsley - 10g
Ricotta Cheese - 200g
Walnuts - 40g
Old Stone Mill Everything Bagel Spice - 40ml
Tomatoes - 2
Balsamic Reduction - 60ml
Woolies Products in this dish
