Make next time you throw a party...

Bruschetta With Fresh Ricotta & Cherry Tomatoes
From Janet Fletcher, Chronicle Staff Writer

INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long

INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.

Serves 8

PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.