Ricotta and Tomato Bruschetta
2 green onions
1 tablespoon extra-virgin olive oil
1 lb. tomatoes, diced.
1/3 cup ricotta or feta cheese
2 tablespoons capers, chopped
2 teaspoons balsamic vinegar
dash of salt
dash of black pepper
16 slices (1/2 inch thick) baguette, toasted
In medium bowl, mix all ingredients.
Spoon mixture onto toasted bread slices. Serve immediately.
Alternative, mix all ingredient except cheese in a small pan, warm a bit, add cheese, then spoon over bread.