Herbed Ricotta With Grilled Bread

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1 pound fresh ricotta

1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

1 garlic clove, finely grated

¼ cup extra-virgin olive oil, plus more for brushing and drizzling

1 cup finely chopped mixed chives, parsley, mint and tarragon, plus more for garnish

Kosher salt

Pepper

2 baguettes, split lengthwise

In a food processor, puree the ricotta, lemon zest, lemon juice, garlic and the ¼ cup of olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper.
Light a grill. Brush the baguettes with olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes. Drizzle the herbed ricotta with olive oil and garnish with herbs and cracked pepper. Serve with the bread.