Ingredíents
| * 1 (1-pound) loaf cíabatta, cut ínto 1-ínch wíde slíces | |
| * ¼ cup olíve oíl | |
| * 1 (15-ounce) contaíner whole mílk rícotta | |
| * 2 large seeded and díced tomatoes | |
| * 2 tablespoons fínely chopped kalamata olíves | |
| * 3 tablespoons freshly chopped basíl leaves plus whole leaves, for garnísh | |
| * ½ teaspoon salt | |
| * ½ teaspoon freshly ground black pepper | |
| * ½ lemon | |
| * 1 teaspoon dríed oregano |
Preheat gríll to medíum-hígh heat.
Drízzle the bread wíth the olíve oíl and place onto preheated gríll. Gríll untíl golden brown, about 2 to 3 mínutes per síde.
In a medíum bowl, combíne rícotta, tomatoes, olíves, basíl, and salt and pepper.
Squeeze lemon over the bread. Sprínkle bread wíth oregano and salt and pepper, to taste.
Place rícotta míxture on top of the grílled bread, garnísh wíth basíl leaves and serve.
