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.
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 1⁄2 cups ricotta cheese, room temperature
- 16-24 thin coins of soppressata
- 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.
- While hot, rub bread with garlic, if you like. Slather 1 tbsp. of the ricotta on top of each toasted slice.
- Top ricotta with 3-4 thin coins of soppressata.