Tomato Ricotta Bruschetta
2 cups multicolored cherry or grape tomatoes, sliced in half
6 garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
⅔ cup plus 1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound fresh ricotta cheese
1 sprig fresh rosemary
1 sprig fresh oregano
8 ¾-inch slices of ciabatta bread
Preheat the oven to 400°F. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil, and season with salt and black pepper. Place pan in preheated oven and roast the tomatoes until they burst, about 20 minutes, stirring once halfway through. Remove from oven.
Pour the remaining ⅔ cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices and stir gently; let stand for 30 minutes. Reduce the oven temperature to 350°F.
Arrange the ciabatta slices on a baking sheet. Place in preheated oven and toast for 10 minutes, or until crisp.
Spread the ricotta on the toasted ciabatta slices. Spoon the tomatoes and some of the infused oil over the ciabatta, then sprinkle with salt and serve.