Ricotta Crostini with Black Olives, Lemon Zest, and Mint

Name: Ricotta Crostini with Black Olives, Lemon Zest, and Mint
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 loaf of ciabatta or another peasant-style bread; Extra-virgin olive oil; 1 clove garlic, peeled; 1-1 1 ⁄ 2 cups ricotta cheese, room temperature; Oil-cured black olives, pitted and chopped; Lemon zest; Mint, torn into pieces

Serves
serves 4-6

ANDRÉ BARANOWSKI

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

Ingredients

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

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Instructions

Step 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.

Step 2

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

Step 3

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

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.
While hot, rub bread with garlic, if you like. Slather 1 tbsp. of the ricotta on top of each toasted slice.
Spread olives, lemon zest, and torn mint atop ricotta.