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Chef Megan Mitchell

Online Cookbook

Herbed Ricotta with Grilled Bread and Sea Salt

  • Complexity: very easy
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Herbed Ricotta with Grilled Bread and Sea Salt


  • 1 rustic boule
  • Olive oil
  • Maldon sea salt
  • 16 ounces full fat ricotta cheese
  • 3 tbsp. chives, minced
  • Freshly cracked pepper


  1. Preheat your grill to medium high heat, about 400°F. Clean the grates.

  2. 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.

  3. While the bread is grilling, mix the ricotta and chives together with a drizzle of olive oil and a large pinch of sea salt.

  4. 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

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