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ricotta crostini with thyme and dried oregano

review
Private Recipe by
Raven Higheagle
Prescott, AZ

Use this recipe as a guide. I had made fresh ricotta and so did not use any milk, so based on the texture of the ricotta you make or buy, use your judgement re using milk — you might not need any either. Also, I loved the flavor of the fresh thyme, but use whatever herbs you like best or have on hand.

yield serving(s)
prep time 5 Min
cook time 5 Min
method Broil

Ingredients For ricotta crostini with thyme and dried oregano

  • about 8 slices (about 3/4-inch thick) crusty bread such as ciabatta or levain, chewy and substantial but not very sour
  • kosher or table salt, to taste
  • 2 c
    fresh ricotta, at cool room temperature
  • 1 c
    whole milk
  • 1 tsp
    coarse sea salt
  • 1 tsp
    coarsely ground black pepper
  • 1 tsp
    fresh thyme leaves
  • 1 tsp
    dried oregano
  • 2 lg
    garlic cloves, halved (do not peel).

How To Make ricotta crostini with thyme and dried oregano

  • 1
    Heat a grill or broiler to very hot.
  • 2
    If bread slices are very large, cut in half or thirds.
  • 3
    Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt
  • 4
    In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy.
  • 5
    Season with salt to taste and mix well.
  • 6
    Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano
  • 7
    Drizzle more olive oil on top, about a tablespoon or so.
  • 8
    Grill or broil the bread until toasted all over and lightly charred in places.
  • 9
    Lightly rub each slice on one side with the cut side of a garlic clove.
  • 10
    Serve hot, with ricotta mixture on the side.
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