Grilled Bread With Ricotta & Tomatoes

• 1 garlic clove
• Kosher salt
• 1 tablespoon red wine vinegar
• 6 tablespoons olive oil, divided
• 3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
• Freshly ground black pepper
• 8 3/4"-thick slices country-style bread
• 1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
• 10 ounces whole-milk ricotta

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 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
2. Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
3. Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
4. Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

garlic, kosher salt, red wine vinegar, olive oil, tomatoes, freshly ground black pepper, countrystyle bread, mixed tender herbs, milk

Taken from www.epicurious.com/recipes/food/views/grilled-bread-with-ricotta-tomatoes-51241950 (may not work)