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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.


☆☆☆☆☆ 0 votes

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).

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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