Ricotta Crostini With Fresh Thyme And Dried Oregano

• About 8 slices (about 3/4-inch thick) crusty bread such as ciabatta or levain, chewy and substantial but not very sour
• Extra-virgin olive oil to taste
• Kosher or table salt, to taste
• 2 cups fresh ricotta, at cool room temperature
• 1 cup whole milk
• 1 teaspoon coarse sea salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried oregano
• 2 large garlic cloves, halved (do not peel)

1. 1. Heat a grill or broiler to very hot. If bread slices are very large, cut in half or thirds. Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt.
2. 2. In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk together until light and fluffy. Add 1 teaspoon kosher or table salt and mix well. Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano. Drizzle more olive oil on top, about 2 to 3 tablespoons.
3. 3. Grill or broil the bread until toasted all over and lightly charred in places. Lightly rub each slice on one side with the cut side of a garlic clove. Serve hot, with ricotta mixture on the side.

crusty bread, extravirgin olive oil, kosher, fresh ricotta, milk, salt, ground black pepper, thyme, oregano, garlic

Taken from www.epicurious.com/recipes/member/views/ricotta-crostini-with-fresh-thyme-and-dried-oregano-1270217 (may not work)