Ricotta Crostini with Black Olives, Lemon Zest, and Mint

  • Serves

    serves 4-6


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


  • 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


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.

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