Tomato And Ricotta Salata Bruschetta

• 1 loaf Italian bread, cut into 1/2-inch diagonal slices
• 6 cloves garlic, halved
• 6 medium tomatoes, seeded and cut into 1/2-inch pieces
• 1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped red onion
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

italian bread, garlic, tomatoes, ricotta salata, extravirgin olive oil, balsamic vinegar, red onion, fresh basil, salt, ground black pepper

Taken from www.allrecipes.com/recipe/269163/tomato-and-ricotta-salata-bruschetta/ (may not work)