CROSTINI BIANCHI (with anchovy and ricotta, for four)

½ pound fresh ricotta

1 tablespoon butter, softened to room temperature

8 flat anchovy fillets

1 tablespoon extra-virgin olive oil

freshly ground black pepper

twenty-four ¼ inch thick diagonal slices cut from a long, thin loaf of French bread, arranged in one layer on a baking sheet and toasted in the middle of a preheated 350* oven until golden and crisp, about 10 minutes

minced oregano and thin slivers of anchovy, for garnish

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1.  If the ricotta is very moist, wrap it in cheesecloth and hang it to drain over a sink or bowl for about 30 minutes.  Put the ricotta and all the other ingredients, except for the bread, into a food processor and chop it to a creamy consistency.

2.  If you are seeking elegance, trim the crusts from the bread slices and cut the toast into bite-sized squares before spreading with the ricotta mixture.  Otherwise, simply spread the cheese on the toasted bread when it comes out of the oven, garnish with oregano and anchovy slivers and serve (the crostini can be toasted 2 to 3 hours in advance.  Spread the ricotta and anchovy cream over the bread just before serving.)

adapted from Marcella Hazan, The Essentials of Italian Cooking