Ricotta and Tomato Salad Toasts

By pattynorman1947

Ingredients

• 4 (1-inch thick) crusty bread slices (such as Batard or pain au levain)
• 3 Tbsp plus 1 tsp extra virgin olive oil, divided
• 1 1/2 cups ricotta cheese
• 1 tsp flaky sea salt, divided
• 1/2 tsp black pepper, divided
• 1 garlic clove
• 2 to 3 (about 2 lb. total) heirloom tomatoes, cored and cut into 14 inch slices
• 1 cup loosely packed mixed fresh leafy herbs (such as basil, parsley, chervil, tarragon, anise hyssop or sliced chives)
• 1/2 tsp red wine vinegar

Preparation

Step 1

1. Preheat oven or toaster oven to 450. Brush both sides of bread slices evenly with 2 tbsp oil; arrange evenly on a baking sheet. Toast in oven until golden brown, about 5 mins side
2. Meanwhile, stir together ricotta cheese, 1 TBSp oil, 1/2 tsp salt and 1/8 tsp pepper in a bowl. Taste and adjust seasonings as needed.
3. Lightly rub 1 side of each toast with garlic clove; discard garlic. Spread 5 Tbsp ricotta mixture onto the garlicky side of each toast. Top evenly with tomato slices; sprinkle with 1/4 tsp salt.
4. Place herbs in a bowl; add vinegar and remaining 1 tsp oil, 1/4 tsp salt and 1/8 tsp pepper. Toss gently to coat. Top toasts evenly with herb mixture. Serve immediately