Lemon Herb Ricotta with Grilled Bread
This grilled bread with ricotta cheese is the easiest warm weather snack! Golden and toasty grilled sourdough dipped into lemony, herby ricotta cheese makes for the perfect treat. Delicious and so simple!
Ingredients
- 16 ounces ricotta cheese
- 1 tablespoons fresh lemon zest
- ¼ cup chopped fresh herbs, like basil, dill, chives, parsley, thyme
- 2 to 3 tablespoons olive oil
- kosher salt and pepper
- hot honey, for drizzling
- 1 loaf sourdough bread, sliced thick
- olive or avocado oil spray
- 1 teaspoon garlic powder
Instructions
- Preheat the grill to the highest setting.
- In a large bowl, whisk together the ricotta, lemon zest, juice, herbs, olive oil and a big pinch of salt and pepper.
- Slice the bread into thick slices and place it on a baking sheet. Spray each side of the slices with the olive oil spray. Sprinkle all over with salt, pepper and the garlic powder.
- Place the bread on the grill and close the lid. Grill for 2 to 3 minutes and then flip the bread. Grill for 1 to 2 minutes more or until toasty, golden and charred. Remove the bread. I like to slice the bread into strips so it’s easy for dipping, but you can also just cut it in half for dipping!
- Serve with the ricotta cheese. If desired, drizzle more olive oil and some hot honey on the ricotta. Top with more fresh herbs too!
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