Iggy's Bruschetta With Herbed Ricotta

This makes a great hors d'oeuvres with wine or cocktails, or as a light lunch with a simple salad and/or soup (tomato).

Ingredients:
2 cups ricotta, store-bought or homemade
3 T minced scallions, white and green parts (2 scallions)
2 T minced fresh dill
1 T minced fresh chives
kosher salt and freshly ground black pepper
1 round sourdough bread
extra virgin olive oil
1 large whole garlic clove, cut in half

Preparing the bruschetta:
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta.

Serves 6