Tomato and Ricotta Salata Bruschetta

Ricotta salata is a white, firm, lightly salted cheese made from sheep’s milk. Look for it in supermarkets, cheese shops, and Italian groceries. If you can’t locate it, substitute feta cheese.

PREP: 25 minutes      GRILL: 6 to 10 minutes

MAKES: 16 bruschetta or 8 appetizer servings

1 pound (about 5 medium) ripe plum tomatoes, seeded and cut into ½-inch pieces

4 ounces ricotta salata or feta cheese, cut into ½-inch pieces

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped red onion

1 tablespoon chopped fresh basil

2 teaspoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

8 slices (each about 4" by 3" by ½" thick) country-style bread

1 garlic clove, cut in half

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In medium bowl, gently toss tomatoes with ricotta salata, oil, onion, basil, vinegar, salt, and pepper. If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours.

3. Place bread slices on hot grill rack or pan and grill until lightly toasted, 3 to 5 minutes on each side. Rub 1 side of each toast slice with cut side of garlic and cut the toast in half. Discard garlic.

4. Just before serving, spoon tomato mixture over garlic-rubbed side of toast slices.

EACH SERVING: About 140 calories, 4g protein, 14g carbohydrate, 7g total fat, (3g saturated), 13mg cholesterol, 355mg sodium