Bruschetta with Fresh Ricotta and Tomato

4 large country bread slices, 1/2" thick, sliced on the diagonal
8 ounces fresh ricotta, at room temperature
3 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
2 small ripe tomatoes, sliced paper thin

Preheat the broiler. Toast the bread under the broiler on each side until
nicely brown and crispy. Spread the fresh ricotta onto each slice.
Sprinkle with sea salt and freshly ground pepper to taste. Drizzle with
olive oil. Top with the paper thin tomato slices and serve immediately.

Note: As every other bruschetta, only assemble this dish right before
serving otherwise the bread will become soggy.


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