Preheat the oven to 400°F and line a baking sheet with parchment paper.

Make the marinated olives: In a large jar, place the Castelvetrano and kalamata olives, lemon and orange zest, lemon and orange juice, The Spice House Tuscan Harvest, and parsley. Stir to combine, then add olive oil to cover.

Make the whipped ricotta: In a food processor, place the ricotta, lemon juice, olive oil, Tuscan Harvest, and salt. Process until combined.

Spread the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with Tuscan Harvest. Bake for 10 to 12 minutes, or until golden and toasted.

To serve, spread the ricotta on a plate and spoon the olives on top. Top with more lemon zest, orange zest, Tuscan Harvest, parsley, and The Spice House Aleppo Pepper. Season to taste and serve with the crostini and vegetables.