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 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 is smooth and creamy.

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

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

Brush both sides of each baguette slice with the garlic oil and place them on a parchment-lined baking sheet. Sprinkle with a little seasoning salt or salt and pepper.

Toast the bread in the oven until golden brown and crispy.

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

Top with the roasted cherry tomatoes.

Garnish with fresh basil leaves and a drizzle of balsamic glaze before serving.