Roasted Cherry Tomato Bruschetta with Fresh Ricotta and Herbs

*shown paired with roasted red pepper bruschetta
serves 4 – 6
 6  1/2 inch thick slices of Baguette (on the bias)
4 tablespoons extra virgin olive oil 
cracked black pepper (to taste)
kosher salt (to taste)
2 pints red cherry tomatoes, halved
1 french shallot, finely chopped
1 large clove garlic, finely chopped
1 tablespoon white sugar
cracked black pepper (to taste)
kosher salt (to taste)
3 tablespoons olive oil
1 container, full fat ricotta (250 ml)
2 tablespoons dill (chopped)
2 tablespoons Italian parsley (chopped)
2 tablespoons basil (chopped)
cracked black pepper (to taste)
kosher salt (to taste)
6 sprigs Basil for garnish
Preheat oven to 375 degrees Fahrenheit
Heat an outdoor grill or grill pan over medium-high heat. Drizzle or brush one side of the bread with a little oil and season with a little salt and pepper. Transfer to the grill and toast on one side until well-marked. Remove and reserve.
In a medium mixing bowl, combine tomatoes, shallot, garlic, sugar, salt, pepper and olive oil. Once well mixed, spread on a baking sheet, covered in parchment paper, in a single layer. Roast for 10 to 15 minutes, or until slightly golden brown and fragrant.
In another bowl, mix ricotta, chopped herbs and seasoning until well combined. Spread the cheese mixture on the reserved toasted bread.

When tomatoes have cooled to room temperature, spoon onto the prepared bread, garnish with fresh sprigs of basil and enjoy!