Muffuletta Variation with Ricotta, Anchovies, and Olive Oil

• Two 8-inch rounds of muffuletta bread, split open
• 1 1/2 cups fresh ricotta, drained
• 8 anchovy fillets, chopped
• 1 tablespoon extra-virgin olive oil

1. Lay the bottom halves of the muffuletta bread, cut side up, on a work surface.
2. Spread each with half of the fresh ricotta, and line half of the anchovies over each top.
3. Drizzle with olive oil, and top with the remaining tops of bread.
4. Cut into four wedges.

muffuletta bread, fresh ricotta, anchovy, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/muffuletta-variation-with-ricotta-anchovies-and-olive-oil-385215 (may not work)