• prep: 10 min
• cook: 5 min
• total: 15 min

servings:

Adapted from A Voce via The New York Times Notes: Use this recipe as a guide. I had made fresh ricotta and so did not use any milk, so based on the texture of the ricotta you make or buy, use your judgement re using milk — you might not need any either. Also, I loved the flavor of the fresh thyme, but use whatever herbs you like best or have on hand.

• About 8 slices (about 3/4-inch thick) crusty bread
• Extra virgin olive oil to taste
• Kosher or table salt, to taste
• 2 cups fresh ricotta, recipe below
• 1 cup whole milk (optional, see note above; I don’t use milk because homemade ricotta is so creamy on its own)
• 1 teaspoon coarse sea salt, such as Maldon
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon fresh thyme leaves or other herbs
• 1 teaspoon dried oregano (or less — a sprinkling goes a long way)
• 2 large garlic cloves, halved

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