Ricotta Fresca and Oven-Roasted Tomato Bruschetta

• 8 slices baguette, about 1/2 inch thick, cut on the diagonal
• 1 cup ricotta cheese (ricotta fresca)
• oven-roasted tomatoes (Oven-Roasted Tomatoes)
• fresh ground black pepper
• salt

1. Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are lightly browned.
2. Spread 2 tablespoons of ricotta fresca over each toast and spread evenly, from crust to crust.
3. The ricotta should be almost as thick as the bread slice.
4. Garnish each bruschetta with a slice or two of oven-roasted tomatoes.
5. Top each with a few grinds of the pepper mill and a dash of salt.
6. Serve immediately.

baguette, ricotta cheese, tomatoes, fresh ground black pepper, salt

Taken from www.food.com/recipe/ricotta-fresca-and-oven-roasted-tomato-bruschetta-298615 (may not work)