Bruschetta with Balsamic Glaze and Whipped Ricotta

Preheat oven to 375°F (190°C).

Slice the baguette into 1/2-inch thick rounds.

Brush both sides of the bread slices with olive oil and place them on a baking sheet.

Bake for 8-10 minutes, or until lightly golden brown and crispy.

While the bread is toasting, prepare the tomato mixture: In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Toss gently to combine.

In a separate bowl, whip the ricotta cheese with the heavy cream until smooth and creamy. Add a pinch of salt to taste.

Once the bread is toasted, spread a spoonful of the whipped ricotta on each slice.

Top with the tomato mixture.

Drizzle with balsamic glaze and sprinkle with grated Parmesan cheese (if using).

Serve immediately.