Ricotta Crostini with Chestnut Honey
1 loaf of ciabatta or another
Extra-virgin olive oil
1–1 1/2 cups ricotta cheese,
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 a heaping dollop of room-temperature ricotta on top of each toasted slice.
3. Top ricotta with a drizzle of chestnut honey.