All we want to eat for dinner in the summer.
¾ pound assorted small tomatoes , halved, quartered if large1 cup coarsely chopped mixed tender herbs 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 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side. Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
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