Crostini with Ricotta Cheese and Soppressata
(Crostini con Ricotta e Soppressata)
Ingredients:
1 to 1 and 1/2 cups ricotta cheese, room temperature
16-24 thin slices of soppressata (Italian dry salami)
1 loaf of ciabatta or another peasant-style bread
Extra-virgin olive oil
1 garlic clove, peeled
Spring leaves (for garnish)
Directions:
Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat.
Cut bread into 8 to 12 1/2-inch 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.
Spread 1 tbsp of the ricotta on top of each toasted slice.
Top ricotta with 3-4 thin slices of soppressata.
Garnish with spring leaves. Serves 4-6.