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


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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
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


  • 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.

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