Crunchy Vegetable Salad With Ricotta Crostini

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6 slices of rustic white bread

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

1 garlic clove, halved

3/4 cup fresh ricotta

Salt and freshly ground black pepper

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

6 large radishes, thinly sliced

1 fennel bulb, cored and thinly sliced

1/2 pound asparagus, thinly sliced on the bias

1 large carrot, finely julienned

1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks

1 head of Boston lettuce, torn into bite-size pieces

2 tablespoons shredded basil leaves

1 tablespoon coarsely chopped tarragon

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