" To make Ricotta and Tomato Salad Toasts, whip together 1 1/2 cups fresh ricotta cheese with extra-virgin olive oil, flaky salt, and freshly ground black pepper. Brush 4 1-inch slices of crusty bread with extra-virgin olive oil and toast until golden brown in a 400°F oven or toaster oven, about 10 minutes. Rub each toast lightly with a raw garlic clove on one side. Spread 5 tablespoons ricotta onto the garlic side of each toast. Lay slices of heirloom tomatoes over the ricotta and then pile sliced heirloom tomatoes on top. Divide 1 cup herb salad atop the toasts and serve immediately. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking