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