Name: Herbed Ricotta and Tomato Bruschetta
Yield: 8 servings (serving size: 1 piece)
Ingredients: ¼ cup whole milk ricotta cheese; 2 teaspoons finely chopped fresh chives; 2 teaspoons finely chopped fresh mint; 1 teaspoon finely chopped fresh tarragon; 1 teaspoon fresh lemon juice; ¼ teaspoon freshly ground black pepper; 4 teaspoons finely chopped fresh flat-leaf parsley, divided; 8 (1-ounce) slices country-style bread; 1 garlic clove, halved; 1 ½ teaspoons extravirgin olive oil; 1 large ripe tomato, cut into 8 (1/4-inch-thick) slices (about 8 ounces); .13 teaspoon salt

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. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.

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Herbed Ricotta and Tomato Bruschetta

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