Do as the Milanese do and dine on this pre-dinner snacks for a stylish start to your evening.


  • 1 1/2 cups (120g) parmesan, finely grated
  • 1 tablespoon plain flour
  • 250g mixed cherry tomatoes, chopped
  • 1 garlic clove, crushed
  • 12 white anchovies (boquerones), halved
  • 1/2 cup (75g) pitted kalamata olives, quartered
  • 1/4 bunch basil, small leaves picked
  • 1/2 cup (120g) ricotta
  • Extra virgin olive oil, to drizzle


  1. Preheat the oven to 200C.
  2. Combine parmesan and flour in a bowl. Spoon onto a baking paper-lined baking tray and press into a 24cm x 14cm rectangle. Bake for 8 minutes or until golden. Remove and cool completely, then break into crisps.
  3. Combine tomato, garlic, anchovy, olive and basil in a bowl, and season with pepper. Spread ricotta over parmesan crisps, then top with tomato mixture and drizzle with olive oil.