Grilled Bread topped with Ricotta, Herbs and Tomatoes

1-2 garlic cloves, minced

Pinch of Kosher salt

1 tbsp The Shoreline Vine Red Wine Vinegar

2 tbsp The Shoreline Vine Extra Virgin Olive Oil, Tuscan Herb, Herbes De Provence or Gremolata Infused Oils

4 tbsp The Shoreline Vine Extra Virgin Olive Oil or Butter Infused Olive Oil

3/4 lbs assorted medley of small tomatoes (cherry, Sun Gold or green), halved or quartered

Freshly ground black pepper

8 slices 3/4” thick country-style bread or baguette slices

1 cup of mixed herbs of your choice (basil, parsley, dill, chives, rosemary), coarsely chopped

10 oz whole-milk ricotta cheese

Drizzle of The Shoreline Vine Traditional Style Balsamic Vinegar (optional)

Place garlic in a medium-sized bowl and add a pinch of salt. Mash with a side of a knife to create a paste. Whisk in 2 tbsp of olive oil of your choice and red wine vinegar. Add tomatoes, salt and fresh ground pepper; toss to coat. Let sit for at least 15 minutes, tossing occasionally.

Prepare grill on medium-high heat. Brush both sides of bread with olive oil (either extra virgin or butter infused). Grill until lightly charred, approximately 2 minutes per side. Just before serving, mix in the herbs in with tomatoes until fully combined. Spread the ricotta over the toasted bread, top with tomato mixture. Optional: Drizzle over the top of our Traditional Style Balsamic Vinegar.