Peppery Ricotta Cheese Crostini

1. 1

   Light a grill.

2. 2

   In a medium bowl, blend the ricotta cheese with the minced garlic and chopped oregano and season with salt and pepper.

3. 3

   Grill the baguette slices over a medium-hot fire without turning until golden brown, about 20 seconds.

4. 4

   Lightly rub the grilled side of each toast with the whole garlic clove and top with the ricotta mixture and an anchovy fillet.

5. 5

   Return the crostini to the grill, anchovy side up.

6. 6

   Cover and cook the crostini until the ricotta is hot, about 2 minutes.

7. 7

   Transfer the crostini to a platter, drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.