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Ricotta Crostini with Soppressata
Creamy, luscious cows' or sheep's milk ricotta pairs beautifully with grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini.
Credit: 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
16–24 thin coins of soppressata
1. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 8 to 12 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. Top ricotta with 3–4 thin coins of soppressata.
SERVES 4–6
