Broiled Ricotta With Olives And Sun-Dried-Tomato Relish

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1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced

2 teaspoons minced shallot

2 teaspoons minced flat-leaf parsley

1 teaspoon chopped oregano

1 teaspoon red wine vinegar

1/2 teaspoon finely grated lemon zest

1/4 teaspoon crushed red pepper

2 tablespoons extra-virgin olive oil, plus more for brushing


12 slices peasant or ciabatta bread, about 1/2 inch thick

1 garlic clove

Creamy Ricotta

1/4 cup pitted oil-cured Italian black olives, coarsely chopped

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