Katsuobushi Bruschetta with Ricotta

Ingredients

• 4 slices Italian bread (ciabatta or baguette), sliced 1/2-inch thick
• 1/2 cup Ricotta cheese (whole milk)
• 1/4 cup Katsuobushi (bonito flakes)
• 2 tablespoons Extra virgin olive oil
• 1 Garlic clove, peeled
• 1/2 teaspoon Lemon zest(optional)
• 1/4 teaspoon Flaky sea salt
• 1/8 teaspoon Black pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and position a rack in the middle.

2. 2

   Place the bread slices on a baking sheet and toast for 8-10 minutes, flipping halfway, until golden and crisp.

3. 3

   While the bread toasts, whip the ricotta in a bowl with a fork or small whisk for about 1 minute until light and smooth. Stir in the lemon zest if using.

4. 4

   Remove the toast from the oven and immediately rub each slice gently with the garlic clove.

5. 5

   Spread a generous layer of whipped ricotta over each slice of toast.

6. 6

   Drizzle with olive oil, season with flaky salt and black pepper.

7. 7

   Pile katsuobushi flakes on top just before serving so they dance in the heat, and serve immediately.