Ricotta Salata Bruschetta

Ingredients
1 Rustic Tuscan Loaf, sliced 3/4 inch thick
1 1/2 cups cherry tomatoes, halved or quartered
1 1/2 cups yellow grape tomatoes, halved
1 cup parmesan shavings
handful of fresh basil leaves
1 1/2 cups Ricotta Salata cheese, small chunks
1 tsp garlic puree
1/4 cup olive oil
salt
pepper

Cooking Tools

Sheet pan

Small saucepan

Directions
Preheat oven to 375 Degree F.  Place sliced bread on baking sheet and drizzle each slice with olive oil.  Bake for 10 minutes and then completely cool bread.  In a mixing bowl add ricotta cheese, garlic, salt and pepper: mix and set aside.  In another bowl add tomatoes, salt, pepper, olive oil, parmesan shavings and toss.  To assemble bruschetta, place Ricotta Salata on toasted Tuscan slices, add two or three basil leaves, top with the tomato mixture and then drizzle with the Balsamic Reduction ( recipe ).➡️

Balsamic Reduction
Ingredients
1/2 cup balsamic vinegar
1/2 cup sugar
Directions
To make the balsamic reduction, in a small saucepan mix balsamic vinegar and sugar and simmer until it reduces down to a thick syrup.  Set aside.

Serves 6