Saveur

Photo: Andre Baranowski

1 loaf of ciabatta or another
   peasant-style bread
Extra-virgin olive oil
1–1 1/2 cups ricotta cheese,
   room temperature
Chestnut honey

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.

SERVES 4–6

This article was first published in Saveur in Issue #113