Olive Ricotta Puffs

At the Brampton Bed and Breakfast Inn we offer a daily afternoon tea buffet that includes a savory and a sweet option. Finger food, like these puffs, are very popular.
We keep a tub of the cheese mixture in the refrigerator and some buttered and toasted French bread rounds in an airtight container at room temperature. Both keep for about a week. This allows for a quick assembly when we have unexpected last minute guests.

Preheat oven to 400 degrees


8 oz. ricotta cheese at room temp.
8 oz. cream cheese at room temp.
5 finely chopped spring onions
½ cup good quality Greek olives, pitted and finely chopped
6 teasp. mayonnaise
1 dash Tabasco or to taste
1 cup grated parmesan cheese
1 ½  loaves of crusty French baguette cut into ¼ inch thick circles
¼ cup soft unsalted butter

Very lightly butter each round of bread. Toast lightly in preheated oven for 5 min. until just barely golden. Cool on rack for 10 min.

Mix ricotta, cream cheese, green onions, olives, mayo, Tabasco and grated parmesan.  Spread 1 teaspoon of this mixture onto each cooled round of toasted French bread. We use a small ice cream scoop.
Bake for approx. 10 min. in hot oven until top is golden. Serve hot or warm.

Yield: about 80 puffs

Brampton Bed and Breakfast Inn
Danielle Hanscom


Bed and Breakfast Foodie


2 thoughts on “Olive Ricotta Puffs

  1. We first had these when we stayed with you last summer and I thought they were delicious. I've since made this recipe several times and each time people ask me for it. I've taken to just running off a few copies to have on hand.

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