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Tomato, Squash Blossom, Basil and Herbed Ricotta Bruschetta

Serves 4-6
I love making these during the warm summer months when ripe tomatoes are at their peak.  Herbed ricotta, squash blossoms, and fresh basil add an irresistible flavor to this delicious bruschetta. 
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Ingredients
  

  • 1 ripe tomato, sliced
  • 1 cup cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus additional for brushing the bread
  • 1/2 cup ricotta
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons fresh thyme leaves, finely chopped
  • 1 1/2 teaspoons fresh sweet marjoram, finely chopped
  • 1 1/2 teaspoons fresh flat leaf parsley, finely chopped
  • 1 teaspoon fresh basil leaves, torn
  • Sea salt and freshly ground black pepper
  • 4-6 thick slices from a loaf of rustic country bread

Instructions
 

  • Put the squash blossoms and tomato slices on a baking sheet and drizzle with 1 tablespoon olive oil.  Season with salt and pepper.  Set aside.
  • In a small bowl, add the cherry tomatoes, half of the minced garlic and 1 tablespoon olive oil.  Season with salt and pepper and mix until combined.  Set aside.
  • Add the ricotta, lemon zest, thyme, sweet marjoram, and half of the minced garlic to a medium bowl.  Season with salt and pepper and stir until combined.  Set aside.
  • Prepare a grill and heat a cast-iron grilling basket over medium heat.  Add the tomato slices and squash blossoms and cook on each side, approximately 5 minutes total.  Remove from grill and set aside.
  • Lightly brush the bread slices with olive oil on each side and add to the grill.  Cook on each side, until lightly browned, approximately 8-10 minutes total.  Remove from the grill.
  • Spread some of the herbed ricotta over the top of the bread slices.  Top with the tomato slices, squash blossoms, cherry tomatoes and the basil.  Drizzle with a little olive oil and a sprinkle of pepper, if desired.  Serve immediately.