Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Yield: serves 4-6
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.