Ricotta Crostini With Thyme and Dried Oregano
Family Tested & Approved
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
fresh ricotta, at cool room temperature
coarsely ground black pepper
garlic cloves, halved (do not peel).
Heat a grill or broiler to very hot.
If bread slices are very large, cut in half or thirds.
Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt
In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy.
Season with salt to taste and mix well.
Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano
Drizzle more olive oil on top, about a tablespoon or so.
Grill or broil the bread until toasted all over and lightly charred in places.
Lightly rub each slice on one side with the cut side of a garlic clove.
Serve hot, with ricotta mixture on the side.
About this Recipe
Last Updated: Mon, Jun 2, 2014