• Preheat oven to 375 degrees.
• Place the ricotta cheese in a colander lined with a cheese cloth and let drain for about 30 minutes to remove any excess water.
• Place the drained cheese in a mixing bowl and add minced herbs and garlic clove. Stir well to combine
• Transfer cheese mixture to a ramekin or baking dish that has been lightly sprayed with cooking spray.
• Bake for 15-20 minutes or until cheese is light golden brown.
• Let cool for about 10 minutes before serving. If desired, drizzle with about 1 teaspoon olive oil.

For Tomatoes

• While cheese is draining, place the 3 tablespoons oil in a salute pan on medium-high heat. Add the 2-3 cloves of garlic (to taste), plus the tomatoes and sauté until tomatoes begin to soften. Stir frequently,and reduce heat if necessary if garlic starts to get to dark. Do not let it burn.
• Reduce heat to medium and add wine, red pepper flakes and salt.
• Stir to deglaze the pan.
• Cover, and let tomatoes cook until they are mostly broken down and brown in spots. Add the minced basil and parsley and stir to combine. Remove from heat, and set aside until cheese is ready to serve.
• Spread the warm baked ricotta on the bread slices, and top with tomatoes.