Step 1: Slice the whole grain baguette into 1 cm thick rounds. Lightly brush both sides of the bread slices with a small amount of olive oil. Heat a skillet or grill pan over medium-high heat. Toast the crostini for 2-3 minutes per side until golden brown and crisp. For 'HARD' difficulty, achieve uniform golden crispness without burning.

Step 2: While the bread toasts, prepare the whipped ricotta. In a small bowl, whisk the ricotta cheese vigorously for 2-3 minutes until light and airy. This requires consistent effort to achieve a smooth, fluffy texture.

Step 3: For the olive tapenade, finely chop the pitted Kalamata olives, capers, and garlic clove. For 'HARD' difficulty, ensure a very fine, uniform dice. Transfer the chopped ingredients to a small bowl, add 10ml of olive oil and lemon juice. Mix well until a rustic paste forms. Season with a pinch of black pepper.

Step 4: To assemble, spread a generous layer of the whipped ricotta onto each warm crostini. Spoon a small amount of the olive tapenade on top of the ricotta. Garnish each crostini with a scattering of fresh microgreens. Arrange artistically on a serving platter and serve immediately.