Ricotta with Thyme ...

This is an appetizer I order whenever I find it on a restaurant menu ... I think it's a great choice alongside other dips like humus, guacamole etc, paired with thick slices of toasted country bread, this recipe has my mouth watering already. It's easy, simple and delicious ...  Recipe and Images via

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 (optional, see note above)
1 teaspoon coarse sea salt
1 teaspoon coarsely ground black pepper 

 1 teaspoon fresh thyme leaves or other herbs
1 teaspoon dried oregano

 2 large garlic cloves, halved (not peel).

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. In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy. Season with salt to taste 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 a tablespoon or so.

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.