Recipe for Tomato and Ricotta Salata Bruschetta 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
8 slc (each about 4" by 3" by 1/2" thick) country-style bread, toasted and each cut in half
1 x Garlic clove, cut in half
1 lb Ripe plum tomatoes (about 5 medium), seeded and cut into 1/2-inch pieces
4 oz Ricotta salata* or feta cheese, cut into 1/2-inch pieces
2 tbl Extra virgin olive oil
1 tbl Finely chopped red onion
1 tbl Chopped fresh basil
2 tsp Balsamic vinegar
1/4 tsp Salt
Instructions:
Instructions: Total Time: 20 minutes

1. Lightly rub 1 side of each piece of toast with garlic halves; discard garlic.

2. In medium bowl, gently toss plum tomatoes with remaining ingredients. If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours.

3. Just before serving, spoon tomato mixture over garlic-rubbed side of toast slices.

*Ricotta salata is a white, firm, lightly salted cheese made from sheeps milk. Look for it in supermarkets, cheese shops, and Italian groceries.

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