cookRicotta Crostini with Black Olives, Lemon Zest, and Mint

From: Saveur
SERVES 4–6

1 loaf of ciabatta or another peasant-style bread
Extra-virgin olive oil
1 garlic clove, peeled
1–1 1/2 cups ricotta cheese, room temperature
Oil-cured black olives, pitted and chopped
Lemon zest
Mint, torn into pieces

Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 1/2"-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, if you like. Slather 1 tbsp. of the ricotta on top of each toasted slice.

Spread olives, lemon zest, and torn mint atop ricotta.

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