Crostini with Ricotta & Soppressata

Name: Crostini with Ricotta & Soppressata
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 12-oz. loaf ciabatta or other peasant-style bread, sliced ½″ thick on the bias; ¼ cup extra-virgin olive oil; 1 clove garlic, halved lengthwise; 1–1½ cups homemade or store-bought ricotta; 16–24 ⅛″-thick rounds soppressata

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

The spiciness of a good soppressata (dry salami) makes it an ideal partner to creamy, fluffy ricotta cheese, with the contrast bringing out the best texture and flavor in each element. If you have time, make the ricotta at home; homemade tends to be sweeter than store-bought.

Ingredients

1 12-oz. loaf ciabatta or other peasant-style bread, sliced ½″ thick on the bias
¼ cup extra-virgin olive oil

Europe
Italy
Starter
Mediterranean

Method

Heat a cast-iron grill pan over medium-high. Brush bread with oil. Grill bread, flipping once, until crisp and slightly charred on edges, about 5 minutes. Transfer bread to a cutting board and rub with garlic. Spread about 1 tbsp. ricotta on top of each toasted piece; top with 3–4 rounds soppressata.