Roasted Tomato and Whipped Ricotta Bruschetta

Preheat your oven to 400°F (200°C).

In a baking dish, combine cherry tomatoes, a drizzle of olive oil, minced garlic, and seasoning salt (or salt and pepper). Stir to coat.

Bake the tomatoes for 20-25 minutes, until they are soft and blistered.

While the tomatoes bake, prepare the whipped ricotta. In a food processor, combine ricotta cheese, minced garlic, olive oil, salt, pepper, and fresh basil leaves.

Blend the ricotta mixture until it's smooth and creamy.

Slice the baguette into 1/2-inch thick rounds.

In a small bowl, mix together olive oil and minced garlic to create a garlic oil.

Brush both sides of each baguette slice with the garlic oil. Arrange them on a baking sheet and sprinkle with a little seasoning salt or salt and pepper.

Bake the bread slices for about 10-12 minutes, or until golden brown and toasted.

To assemble, spread a layer of the whipped basil ricotta on each toasted baguette slice (crostini).

Top with the roasted tomatoes, garnish with fresh basil leaves, and finish with a drizzle of balsamic glaze.