Grilled Bread with Ricotta and Tomatoes

These little guys are truly delicious!  Another find from Bon Apetit, these bruschettas of sorts can be served at a party or enjoyed personally for lunch.  I grilled a few slices of bread and made my tomato mix without the herbs ahead of time so I could assemble the open-faced sandwiches as needed.  When I was ready I just added herbs to the tomatoes for my sandwich and tossed them together. 

I have made my own ricotta in the past and it is far superior to what you can purchase readily in most grocery stores.  Its also fairly easy to do.  I didn't do it for this first run with this recipe but will definitely do so in the future.  If you want to try your hand at homemade ricotta here is an easy to follow recipe from Ina Garten. 

Ingredients

• 1 garlic clove
• Kosher salt
• 1 tablespoon red wine vinegar
• 6 tablespoons olive oil, divided
• ¾ pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
• Freshly ground black pepper
• 8 slices ¾”-thick country-style bread
• 1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
• 10 oz. whole-milk ricotta 

Preperation

• Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
• Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
• Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
• DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.