Jul 28, 2008

Ricotta Crostini with Black Olives, Lemon Zest, and Mint

The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.

Photo: André Baranowski

1 loaf of ciabatta or another
   peasant-style bread
Extra-virgin olive oil
1 garlic clove, peeled
1–1 1/2 cups ricotta cheese,
   room temperature
Oil-cured black olives, pitted and
   chopped
Lemon zest
Mint, torn into pieces

1. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 1/2"-thick crosswise slices. Drizzle the bread with olive oil. Grill bread slices until both sides have grill marks and slightly charred crusts, 4–5 minutes.

2. While hot, rub bread with garlic, if you like. Slather 1 tbsp. of the ricotta on top of each toasted slice.

3. Spread olives, lemon zest, and torn mint atop ricotta.

SERVES 4–6