Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
Ingredients
8 Servings
1
garlic clove
Kosher salt
1
tablespoon red wine vinegar
6
tablespoons olive oil, divided
¾
pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8
slices ¾”-thick country-style bread
1
cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10
oz. whole-milk ricotta
Preparation
-
Step 1
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of 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, tossing occasionally, at least 15 minutes.
Step 2
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.
Step 3
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
Step 4
DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 16 Saturated Fat (g) 4.5 Cholesterol (mg) 20 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 210
