Ricotta and Tomato Bruschetta

Ingredients

1. 15 ounces whole milk ricotta (about 2 cups)

2. 1 & 1/2 pints cherry tomatoes, cut in halves or sliced thin, which ever you like.

3. 10 basil leaves, Chiffonade

4. 1 Tablespoon chives, minced

5. 2 teaspoons terragon, minced

6. 1 teaspoon lemon zest

7. Salt and pepper

Instructions

1. Salt and pepper your tomatoes and set aside. Mix the rest of the ingredients together until combined.

2. Spread a bit of the ricotta mixture on toasted baguette rounds. Artistically place tomatoes on top. Drizzle with a bit of olive oil and serve.

Adapted from a recipe by simplehealthykitchens.com