Crostini With Ricotta and Herbs

• 1 cup ricotta cheese, preferably homestyle
• 1 tablespoon minced fresh basil leaf
• 1 tablespoon minced fresh mint leaves
• salt
• fresh ground black pepper
• 1 loaf Italian bread, cut into 24 slices, each 1/2 inch thick (loaf should be narrow)

1. If using supermarket ricotta, line a small colander or mesh sieve with several layers of paper towels.
2. Spread the cheese over the towels and let drain until thickened and creamy, about 1 hour.
3. Remove cheese from the colander and discard the paper towels; homestyle ricotta does not need to be drained.
4. Combine the ricotta, herbs, salt and pepper to taste in a bowl; set aside.
5. Preheat the oven to 400.
6. Place the bread slices on a baking sheet; bake, turning the slices once, until they are lightly browned and crisp, 8-10 minutes.
7. Place the toasted bread slices on a large platter.
8. Spread a scant 2 teaspoons of the cheese mixture over each slice; serve immediately.

ricotta cheese, fresh basil leaf, mint leaves, salt, fresh ground black pepper, italian bread

Taken from www.food.com/recipe/crostini-with-ricotta-and-herbs-450020 (may not work)