Ricotta Crostini With Thyme and Dried Oregano

Raven Higheagle


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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Makes 3 Cups
5 Min
5 Min


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 large
garlic cloves, halved (do not peel).


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