Ricotta Crostini with Soppressata

  • Serves

    serves 4-6


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.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 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
  • 16-24 thin coins of soppressata


Step 1

Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 8 to 12 ½"-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

Top ricotta with 3-4 thin coins of soppressata.

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