1 pint fresh whole milk ricotta cheese
1 tablespoon of chives, chopped
1 tablespoon olive oil
Pinch of sea salt

1 loaf ciabatta, cut into slices
1 clove garlic
1 tablespoon olive oil


Preheat oven to 425° F. Rub both sides of the sliced bread with the garlic clove, and then brush with olive oil. Lie on cookie sheet and bake in oven until brown and toasty.

In a bowl place ricotta and stir until slightly smooth. Drizzle olive oil over the top, and sprinkle with chives and sea salt.

Serve toasts along with spread.

 
Chef Rebecca Bloom