Whipped Ricotta Bruschetta with Pear Fruit for Cheese

Ingredients:

• 1 Baguette
• 450g (16 oz) Ricotta Cheese
• 1 tablespoon Roots & Wings Organic Pear Fruit for Cheese
• 3 tablespoons of fresh basil chopped finely
• 1 tablespoon fresh thyme, leaves only, minus the stalks or chopped finely
• 1 garlic clove, peeled and chopped finely
• 340g (12 oz) small tomatoes, chopped
• 2 tablespoons olive oil
• ½ tablespoon white wine vinegar
• Salt and pepper
  

Method: 

Preheat the oven to 180C/350F/Gas 4.
Slice the bread into 1½ cm (½ inch) pieces, place on a baking tray and put into the oven for 8-10 minutes until toasted. Remove from the oven but leave on the baking tray.
Put the ricotta cheese, the Pear Fruit for Cheese, 1 tablespoon of the minced basil, the thyme, garlic and ½ teaspoon of salt into a bowl and using an electric mixer whisk until smooth and creamy.
Put the tomatoes, the remaining 2 tablespoons of basil, olive oil and vinegar into a separate bowl. Add a pinch of salt and pepper and mix.
Spread the ricotta mixture onto the toasted bread. Top with the tomato mix and pop into the oven for 5-8 minutes until warmed through.