Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
With a nice chunk of garlic-rubbed, olive oil-soaked, grilled bread called fettunta, and a glass of chilled white wine, this is a wonderful summer meal.
For these simple yet stunning crostini, roasted cherry tomatoes are paired with fresh, creamy ricotta, which also acts as an anchor for the tomatoes, keeping them from falling off the toast as you eat. Pile the tomatoes as high as you can for a truly spectacular summer snack. Make these crostini in August and September, when the tomatoes are really in season; in other months, tomatoes will not be exceptional.