This grilled bread with ricotta cheese is the easiest warm-weather snack. Golden, toasty grilled sourdough served with lemony, herby ricotta is a simple, delicious treat everyone will love.
I’ve got a heavy-hitter snack right here!
This lemon-herb ricotta with grilled bread comes together in minutes. Stir ricotta with lemon zest and juice, lots of fresh herbs, olive oil, and salt and pepper. If you like a touch of contrast, finish with a drizzle of hot honey or regular honey for a hint of sweetness.
This is one of the quickest, most satisfying snacks or appetizers you can make any time of year. It’s easy to scale for a crowd (depending on how much bread you grill) and irresistible to nibble. In my house the bread disappears fast.
The ricotta is so simple to prepare. Use a good-quality, full-fat ricotta for the creamiest texture. Add any fresh herbs you have on hand—basil, dill, chives, parsley, and thyme all work beautifully. This is a lovely way to use up garden herbs all summer long.
Fresh lemon brightens the ricotta. Grate the zest, then squeeze in the juice. Season generously with kosher salt and freshly ground black pepper, and stir in a generous drizzle of extra-virgin olive oil for a fruity finish.
If you want a sweet-spicy contrast, a light drizzle of hot honey is exceptional; regular honey works if you prefer mild sweetness. The combination of creamy ricotta, citrus, fresh herbs and honey delivers a lot of flavor from very few ingredients.
Grilled bread needs little introduction, but a few small touches make it next-level:
- Spray both sides lightly with olive oil or avocado oil spray so the entire surface is coated.
- Season with salt, pepper, and a sprinkle of garlic powder.
- Grill until golden, toasty and slightly charred.
- Slice into sticks for easy dipping and serving.
It’s an easy, crowd-pleasing dish that feels elevated but requires almost no effort—just ricotta and bread with a few upgrades. Grill some lemon halves and squeeze them over the ricotta and bread for extra brightness.
Keep the components on hand during the week: you can assemble this in about 10 minutes and it looks and tastes like a restaurant appetizer.
One simple dish that’s truly show-stopping.
Lemon Herb Ricotta with Grilled Bread
Lemon Herb Ricotta with Grilled Bread
Leave a Review »
Ingredients
- 16 ounces ricotta cheese
- 1 tablespoon 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 high.
-
In a large bowl, whisk together the ricotta, lemon zest and juice, chopped herbs, olive oil and a generous pinch of salt and pepper.
-
Slice the bread into thick pieces and place on a baking sheet. Spray both sides with oil spray and season with salt, pepper, and garlic powder.
-
Grill the bread with the lid closed for 2 to 3 minutes, flip, then grill 1 to 2 minutes more until golden, toasty and slightly charred. Remove and, if desired, cut into strips for easy dipping.
-
Serve the grilled bread with the lemon herb ricotta. Finish with an extra drizzle of olive oil, a little hot honey if you like, and more fresh herbs.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
Thanks so much!
This + every single day.