Circle B Kitchen
To make this just a bit quicker, instead of chopping different herbs and mixing them with the tomatoes, which I'm sure would be delicious and you can certainly do, I just chopped some fresh basil and sprinkled it on top. I also added grated parmesan to the dish and some red pepper flakes. Both, of course, are optional but super delicious. Of course, you can double or triple the recipe, just be sure to use a bowl that's a little larger than the amount of milk you use. i.e., for 6 cups of milk, I would use an 8-cup bowl.
Recipe adapted from Epicurious
1 garlic clove
Kosher salt
2 tablespoons red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8 3/4"-thick slices country-style bread
1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10 ounces whole-milk ricotta
Grated parmesan cheese
1/4 teaspoon red chile flakes (optional)
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and sprinkle with salt, pepper, grated parmesan and red pepper flakes, if using. Top with tomatoes, and cut toast in half.
Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.