My sister Myriam has always loved making salads, and because of her incredible resourcefulness she has never made one short of delicious; After putting together a colorful, and beautiful lunch of passion iced tea cocktails, a fresh lettuce and dill salad, and a peach and tomato salsa, we were stuffed to the brim with all the fresh flavors and were happy with the choice of healthy lunch. I couldn't stop thinking about how good the salsa had been and thought how great it would taste as bruschetta. So after finding the perfect artisan bread, and finally topping it with ricotta, bruschetta, and herb salt, I can say that Myriam's bruschetta was unquestionably the best I have ever had. The great amount texture in every bite and balanced flavor make it perfect for summer nights, or even as a light snack; toasty and crusty, creamy and tangy, salty and sweet, this bruschetta combination does not neglect any taste elements.
6 oz cherry tomatoes on the vine, quartered
1 large peach, medium diced
8 kalamata olives, pitted and halved
3 tbsp kosher salt
3 tbsp fresh basil, minced
4 tbsp extra virgin olive oil
1/2 c ricotta cheese
2 thick slices artisan bread, toasted
1. In a medium sized bowl, combine the tomatoes, peach, and kalamata olives. In a small bowl mix the salt and basil until the salt turns lightly green. Drizzle the olive oil into the bruschetta bowl and toss gently.
2. Slice both pieces of toasted bread in half and spread on a dollop of ricotta. spoon on the bruschetta and top with the herb salt.
Servings: 2 servings.