Ricotta Crostini with Black Olives, Lemon Zest, and Mint

Ricotta and Olive Crostini

Ricotta Crostini with Black Olives, Lemon Zest, and Mint

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

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

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.
Yield: serves 4-6

Ingredients

  • 1 loaf of ciabatta or another peasant-style bread
  • Extra-virgin olive oil
  • 1 clove garlic, peeled
  • 1-1 12 cups ricotta cheese, room temperature
  • Oil-cured black olives, pitted and chopped
  • Lemon zest
  • Mint, torn into pieces

Instructions

  1. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 12"-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.