Cherry Tomato and Ricotta Bruschetta

Ingredients

• 1 baguette, sliced.
• 200 g ricotta or cream cheese.
• 200 g red and yellow cherry tomatoes, halved.
• 1 handful fresh basil, chopped.
• 2 tablespoons SNOB Extra Virgin Olive Oil.
• Salt and pepper to taste.
• 60 ml (4 tablespoons) SNOB Balsamic Vinegar Glaze.

Preparation

• Toast the baguette slices until golden and crispy.
• Spread a generous layer of ricotta over each toast.
• Mix the cherry tomatoes with the basil, SNOB Olive Oil, salt, and pepper.
• Spoon the tomato mixture over the toast.
• Finish with a drizzle of SNOB Balsamic Vinegar Glaze over each bruschetta.