This photo does not do it justice.
Thankfully there are people in my life who cook amazing things. They let me eat them, love them and finally tell YOU about them. Marla is one of those people. She is probably the best there is when it comes to finding great recipes. She made this at a dinner we were at recently and I ate an embarrassing amount of these. I didn't even think I had a super strong opinion about ricotta - I've always found it to be the lesser of cheeses amongst the likes of American. But these toasts are incredible tasting, please make them for everyone you love.
Ingredients
2 cups ricotta, store-bought (Do not substitute with fat-free ricotta. I tried that. And it blew.)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Directions
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 slices to make 12 slices total.
Brush the bread with olive oil and grill (or put in a toaster over) on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person, unless you're serving me in which case it should be 4 slices.
Original recipe can be found here.