Ricotta Crostini with Soppressata

Ricotta Crostini with Soppressata
Ricotta Crostini with Soppressata
Creamy, luscious cows' or sheep's milk ricotta pairs beautifully with soppressata and grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini.André Baranowski

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

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

Ingredients

  • 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

Instructions

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