Ricotta Crostini With Fresh Thyme and Dried Oregano

Name: Ricotta Crostini With Fresh Thyme and Dried Oregano
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 slices Sliced Bread (About 8 slices (about 3/4-inch thick) crusty bread); 0 pieces Extra Virgin Olive Oil (Extra virgin olive oil to taste); 0 pieces Kosher Salt (Kosher or table salt, to taste); 2 cup Ricotta Cheese (2 cups fresh ricotta, recipe below); 1 cup Whole Milk (1 cup whole milk (optional, see note above; I don't use milk because homemade ricotta is so creamy on its own)) — optional; 1 tsp Sea Salt (1 teaspoon coarse sea salt, such as Maldon); 1 tsp Black Pepper (1 teaspoon coarsely ground black pepper); 1 tsp Thyme (1 teaspoon fresh thyme leaves or other herbs); 1 tsp Dried Oregano (1 teaspoon dried oregano (or less — a sprinkling goes a long way)); 2 cloves Garlic (2 large garlic cloves, halved)

Grilled or broiled crusty bread rubbed with garlic, served with a creamy, herb-seasoned fresh ricotta mixture.

15 minAmerican

Servings4

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Steps

1Heat 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.
2In 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.
3Grill 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.