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 cfresh ricotta, at cool room temperature
1 cwhole milk
1 tspcoarse sea salt
1 tspcoarsely ground black pepper
1 tspfresh thyme leaves
1 tspdried oregano
2 largegarlic cloves, halved (do not peel).
How to Make Ricotta Crostini With Thyme and Dried Oregano
- 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.