Fresh Tomato Bruschetta with Herbed Ricotta

Cut cherry tomatoes in half. Season with salt and pepper. Set aside.

In a small mixing bowl combine ricotta cheese, spinach, basil and chives. Stir to combine thoroughly. Set aside.

Toast bread slices, in a toaster or under the broiler in the oven (or on the grill if you like), until golden brown. When it’s done and still hot, rub toast vigorously with whole raw garlic cloves. The rough surface of the bread helps shave the garlic clove. (I typically do 2-3 strokes per slice of bread, but add more or less to taste.) Drizzle or brush top side of toast with olive oil.

Assemble bruschetta by layering each piece of toast with ricotta mixture then and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.