Receta Tomato And Ricotta Salata Bruschetta
by Global Cookbook

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Ingredientes

2 lrg Shallots, sliced thin
1 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
2 c. Minced seeded vine-ripened tomato
2 ounce Ricotta salata, (hard salted sheep's lowfat milk cheese) or possibly feta, cut into fine dice (about 1/3 c.)
2 Tbsp. Chopped fresh chives, or possibly to taste

In a small skillet cook shallots in oil over moderate heat, stirring, till softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or possibly till just heated through. In a bowl toss together tomato mix with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 Tbsp. on oiled side of each toast.
To make toasts:Prepare grill or possibly preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 min on each side, or possibly till golden and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 min or possibly till golden brown. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container.
Makes about 45 toasts.
Makes 16 bruschetta.