ricotta crostini with thyme and dried oregano
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.
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yield
serving(s)
prep time
5 Min
cook time
5 Min
method
Broil
Ingredients For ricotta crostini with thyme and dried oregano
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about 8 slices (about 3/4-inch thick) crusty bread such as ciabatta or levain, chewy and substantial but not very sour
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kosher or table salt, to taste
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2 cfresh ricotta, at cool room temperature
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1 cwhole milk
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1 tspcoarse sea salt
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1 tspcoarsely ground black pepper
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1 tspfresh thyme leaves
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1 tspdried oregano
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2 lggarlic cloves, halved (do not peel).
How To Make ricotta crostini with thyme and dried oregano
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1Heat a grill or broiler to very hot.
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2If bread slices are very large, cut in half or thirds.
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3Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt
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4In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy.
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5Season with salt to taste and mix well.
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6Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano
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7Drizzle more olive oil on top, about a tablespoon or so.
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8Grill or broil the bread until toasted all over and lightly charred in places.
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9Lightly rub each slice on one side with the cut side of a garlic clove.
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10Serve hot, with ricotta mixture on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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