1loaf ciabattaabout 8 ounces or other country white bread, sliced - pick a bread that is no taller or wider than 3 or 4-inches, or cut the slices in half
Preheat the oven to 375°F. Brush the slices of bread with the olive oil or garlic oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm – they will firm up a bit as it cools. (You call also grill the toast). Transfer the bruschetta to a cooling rack or plate.
While the bread is toasting, make the Ricotta and Tomato Topping. Place the ricotta, basil, oregano, salt and pepper in a food processor and start processing. Add the olive oil in a slow stream and process until very creamy.
Slice the tomatoes into ½ inch thick slices.
Spoon a generous layer of whipped ricotta onto each bruschetta. Place a slice of tomato on each bruschetta and garnish with the fresh herbs. Serve quickly so the bread doesn’t get soggy.
Notes
I used ciabatta but you can use whatever bread you like, though. The only thing is that you want it to let the flavors of the herbed ricotta and the fresh tomatoes shine. And you want the bread to be of some size, around 3 or 4 inches wide and tall, or even bigger if you want to go for voluptuous bruschetta. If you use small bread a) you can’t get those fat slices of tomatoes on top, and b) you are making crostini (which is fine!)