Tomato and Ricotta Salata Bruschetta
| Yield: | 8 Servings |
| Categories: |
| 8 | sl | (each about 4" by 3" by 1/2" thick) country-style bread, toasted and each cut in half |
| 1 | Garlic clove; cut in half | |
| 1 | lb | Ripe plum tomatoes (about 5 medium), seeded and cut into 1/2-inch pieces |
| 4 | oz | Ricotta salata* or feta cheese, cut into 1/2-inch pieces |
| 2 | tb | Extra virgin olive oil |
| 1 | tb | Finely chopped red onion |
| 1 | tb | Chopped fresh basil |
| 2 | ts | Balsamic vinegar |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely ground black pepper |
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