• 2 slice of a country loaf of sourdough slices 1 ½ inch
  • 3 tablespoon of extra virgin olive oil
  • 1 garlic clove for rubbing the bread
  • Pinch of salt
  • 1 cup fresh whole milk ricotta
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper
  • 5-7 leaves of oregano to decor

Passo a passo

  1. In a medium sauté pan heat the oil and toast the bread until golden and brown.
  2. Cut the garlic in half and rub the bread from the crispy side with the garlic.
  3. Add a pinch of salt and set aside.
  4. In a medium bowl add ricotta, salt, pepper, and the herbs; mix it with a fork until everything is incorporated.
  5. Spread the ricotta on the toasted bread and finish with a drizzle of olive oil, salt and pepper and oregano to decor.