Adapted from A Voce via The New York Times
Notes: Use this recipe as a guide. I had made fresh ricotta and so did not use any milk, so based on the texture of the ricotta you make or buy, use your judgement re using milk — you might not need any either. Also, I loved the flavor of the fresh thyme, but use whatever herbs you like best or have on hand.
- About 8 slices (about 3/4-inch thick) crusty bread
- Extra virgin olive oil to taste
- Kosher or table salt, to taste
- 2 cups fresh ricotta, recipe below
- 1 cup whole milk (optional, see note above; I don’t use milk because homemade ricotta is so creamy on its own)
- 1 teaspoon coarse sea salt, such as Maldon
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon fresh thyme leaves or other herbs
- 1 teaspoon dried oregano (or less — a sprinkling goes a long way)
- 2 large garlic cloves, halved
- Heat a grill or broiler to very hot. If bread slices are very large, cut in half or thirds. Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt.
- In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy. Season with salt to taste and mix well. Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano. Drizzle more olive oil on top, about a tablespoon or so.
- Grill or broil the bread until toasted all over and lightly charred in places. Lightly rub each slice on one side with the cut side of a garlic clove. Serve hot, with ricotta mixture on the side.
- Category: Appetizer
- Method: Stovetop
- Cuisine: American, Italian
Keywords: homemade, ricotta, whipped, olive oil, herbs, thyme, appetizer