Crostini with Chive-Scented Ricotta from Deborah Madison’s Local Flavors

-Mix 1 cup fresh ricotta with 1 TBS olive oil, salt and pepper.

-Snip up half a bunch of chives and add to the ricotta.

-Toast 20 slices of good French bread until golden, and then spread with the ricotta.

-Sprinkle with a shower of freshly ground black pepper.