My kitchen is overflowing with tomatoes and this is not an exaggeration. I have them on trays, in baskets, on plates, in bowls, in every corner of my kitchen. My inspiration for this dish is from the rich, vibrant colors of the tomatoes accenting my kitchen. I don’t really have a recipe (these are very simple and there is no need to measure the ingredients) but I’ll review the steps. Slice a Baguette into ½ inch slices. Brush a small amount of olive oil on each side of the bread and sprinkle one side lightly with kosher salt. Place bread slices on a hot grill surface and grill for a few minutes on each side, until they are toasted. Set aside.

In a small bowl, mix together about ½ cup of part-skim ricotta cheese, ¼ cup of shredded mozzarella cheese, chopped basil, ½ clove minced garlic, freshly ground pepper. Spread a tablespoon of the cheese mixture onto each grilled bread slice.

Chop fresh tomatoes into a small dice (about 1-2 cups). Use as much of the flesh of the tomatoes as possible (you don’t want the juice). Add a few teaspoons of olive oil to the tomatoes. Use about a tablespoon of the tomato mixture on top of the grilled bread that is spread with the cheese mixture. Top with chopped fresh basil. You’ll want to serve these soon after you make them. Perfect for a summer BBQ or patio party.