Garlic and Herb Cheese Crostini with Summer Tomato Sauce

Preheat the oven to 375 F.

Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook in the oil until soft and lightly browned. Add the sliced tomatoes and cook over medium-low heat until the tomatoes have broken down and reached a sauce consistency. Add salt and pepper to taste. Remove from heat and stir in the fresh basil. Remove the garlic cloves and discard them. Set the sauce aside until ready to use.

In a small bowl, mix the garlic and herb cheese and the ricotta. Stir until combined. Season with salt and pepper, to taste.

Lay the sliced bread on a baking sheet in a single layer. Spray with cooking spray until each piece has a coating. Toast bread in the oven until just golden and crispy.

To serve, spread the ricotta mixture on the sliced bread and top with the tomato basil sauce.