1 pound ciabatta loaf, cut into 1/2 inch thick slices
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon dried oregano
Salt and freshly ground pepper
15 ounces whole milk ricotta cheese
2 large tomatoes, cored, seeded, and diced
3 tablespoons finely chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a grill pan over medium high heat. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, 2 to 3 minutes per side. Remove the bread to a plate and squeeze the lemon juice over the bread slices. Sprinkle the bread with the dried oregano, salt, and pepper.
In a medium bowl combine the ricotta, tomatoes, mint, salt, and pepper. Stir gently to combine. Spoon the cheese topping onto the bread and serve.
Recipe courtesy of Giada’s Kitchen: New Italian Favorites by Giada de Laurentiis