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The herbal salsa gives the mild fresh cheese the lift it needs. Even if your ricotta isn't homemade, these little bruschette are as close to a perfect mouthful as you can get. Try serving them with Sauvignon Blanc as a stuzzichino (a little appetizer), or make a lunch out of them by adding a platter of sliced tomatoes.

Ingredients:

Serves 4

2 Tbs. extra-virgin olive oil, plus more for drizzling
4 slices country-style bread, each 3/4 inch thick
sea salt, preferably Gray salt, and freshly ground black pepper
1/4-cup Salsa Genovese at room temperature
1/4-cup Homemade Ricotta at room temperature, seasoned with sea salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees F.
   
2. Heat a large ovenproof skillet over moderately high heat.
   
3. Add the 2 tablespoons olive oil.
   
4. When the oil is hot, add the bread to the pan and immediately turn over to coat the second side with oil.
   
5. Season with salt and pepper and place the skillet in the oven.
   
6. Bake for 4 minutes, then turn the slices over and bake for another 4 minutes. The toasts should have a crisp, browned exterior but should not be dried out.
   
7. Spread each slice with a tablespoon of the salsa, then top with a tablespoon of ricotta.
8. Drizzle with a little more olive oil. Serve immediately.