This is an excellent use of extra tomatoes or tomatoes that are about to go bad. In fact, very very ripe tomatoes are best in this recipe because their juice will infuse into the oil and the cheese. You can use all different types of cheese here, such as chevre, ricotta or even creme fraiche.
- 1 garlic clove
- Kosher salt
- 1 tablespoon red wine vinegar
- 6 tablespoons olive oil, divided
- ¾ pound assorted small tomatoes, halved, quartered if large
- Freshly ground black pepper
- 8 slices ¾”-thick country-style bread
- 1 cup coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
- 10 oz. ricotta
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of a 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, occasionally tossing, 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.