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Crostini with whipped ricotta, anchovy & caperberries Makes 12 Brush the slices of bread with a little olive oil and place on a chargrill pan. Cook over a high heat until chargrill lines appear, then turn over and cook the other side, ensuring that the bread doesn?t burn. This can be done several hours in advance or just before serving, if you would like the crostini to be slightly warm. Place the ricotta i"