Bruschetta With Fresh Ricotta & Cherry Tomatoes

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1/2 pound whole-milk ricotta cheese

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil + more for brushing bread

1 large garlic clove, minced

1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved

Hot red pepper flakes to taste

3-4 fresh basil leaves + more for


8 slices country-style bread, each about 1/2-inch thick and 4 inches long

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