Herb Ricotta Bruschetta
- Sourdough bread
- Kosher salt
- Freshly ground black pepper
- Extra Virgin Olive Oil
- Preheat the oven to 400° and place the rack in the center.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- Brush the bread with olive oil and place on a cookie sheet. Toast sourdough toast for 8-12 mins or until lightly browned. Remove from the oven and rub each slice of bread with the cut side of the garlic clove. Sprinkle it with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person.