1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they’re big)
Good olive oil
1 fat clove garlic, peeled and cut in half
2 cups high quality, smooth whole milk ricotta
Maldon sea salt or kosher salt
If you don’t have a grill, set a grill pan over medium-high heat or turn on your broiler. Brush both sides of each slice of bread lightly with olive oil. Put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side; alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the cut side of the garlic clove.
To the side you’ve rubbed with garlic, add a generous smear of ricotta (best to leave it kind of messy and rustic-looking), then drizzle with more olive oil and sprinkle with salt. Drizzle a bit of honey over each bruschetta and use a fine microplane grater to grate a good amount of lemon zest over the top. Serve immediately. Be prepared to make another batch.
Source: Food 52