Bruschetta is a summer staple when the tomatoes are perfectly ripe, basil is overflowing its pot, and appetizers and dinner are eaten on patios and picnic tables. This twist on a classic tops grilled bread spread with ricotta cheese.
- a handful of cherry tomatoes halved
- 1 clove garlic minced
- a few sprigs basil and parsley
- a drizzle of balsamic vinegar
- a drizzle of olive oil
- salt and pepper
- Italian bread or baguette grilled or toasted and spread with ricotta cheese (optional)