Herbed Ricotta with Grilled Bread and Sea Salt
- Complexity: very easy
- 1 rustic boule
- Olive oil
- Maldon sea salt
- 16 ounces full fat ricotta cheese
- 3 tbsp. chives, minced
- Freshly cracked pepper
Preheat your grill to medium high heat, about 400°F. Clean the grates.
Slice the boule into 1-inch think slices. Brush both sides with olive oil. Once the grill is up to heat, grill the bread 5-7 minutes per side or until crunchy and has grill marks.
While the bread is grilling, mix the ricotta and chives together with a drizzle of olive oil and a large pinch of sea salt.
Remove the bread from the grill and cut in half. Slather with the ricotta mixture, an extra sprinkling of salt, some cracked pepper and a drizzle of olive oil.
Recipe Courtesy of Megan Mitchell