Herbed Ricotta and Tomato Bruschetta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 ounce bread country-style
• 1.5 teaspoons olive oil extravirgin
• 2 teaspoons chives fresh finely chopped
• 4 teaspoons flat-leaf parsley fresh divided finely chopped
• 2 teaspoons mint leaves fresh finely chopped
• 1 teaspoon tarragon fresh finely chopped
• 1  garlic clove halved
• 1 teaspoon juice of lemon fresh
• 0.1 teaspoon salt 
• 0.3 cup milk ricotta cheese whole
• 1 large tomatoes ripe cut into 8 (1/4-inch-thick) slices ( 8 ounces)

Equipment

• grill

Directions

1. Prepare grill.
2. Combine first 6 ingredients; stir in 1 tablespoon parsley.
3. Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic.
4. Brush oil evenly over garlic-rubbed sides of bread slices.
5. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice.
6. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes.
7. Serve immediately.