Makes 8 servings. Difficulty
1/4 cup ricotta cheese 2 teaspoons chopped chives 1 teaspoon chopped thyme 2 teaspoons chopped basil 2 teaspoons chopped Italian parsley 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 8 slices gf baguette 1 garlic clove, halved 1-1/2 teaspoon extra virgin olive oil 1 large ripe tomato, cut into 8 (1/4-inch) slices Kosher salt and freshly ground black pepper
In a medium bowl, combine the ricotta cheese, chives, thyme, basil, Italian parsley and lemon juice. Add salt and freshly ground black pepper. Set aside.
Prepare a grill. Lightly brush each gluten-free baguette slice with olive oil. Place the bread slices on the grill rack. Grill for about 1 minute per side or until lightly toasted. Remove the gf bread from the grill and rub one side of each bread slice with the cut side of the garlic clove. Discard the garlic. Spread about 1-1/2 teaspoon of the herbed ricotta on the toasted bread and top with a slice of tomato. Garnish with your favorite herb (thyme, parsley, basil or chives). Sprinkle the top of the bruschetta with kosher salt. Serve immediately.