1/3 cup minced shallots (2 shallots diced)
4 tbsp red wine vinegar
2 pints cherry tomatoes halved
1/3 cup roughly torn basil leaves (plus more for garnish)
1 tsp salt
1/2 tsp red pepper flakes
1/4 cup olive oil
In a medium bowl mix together tomatoes, garlic, shallots, red wine vinegar, and basil. Season to taste with salt and red pepper flakes. Cover bowl with saran and place in the fridge to marinate for three hours. Meanwhile slice a baguette on the diagonal making half inch thick pieces. Preheat oven to 425. Brush the bread with olive oil and bake for 5 - 6 minutes, or until they are lightly browned on the edges. Remove from oven and allow bread to cool. Spread a desired amount of ricotta cheese on the bread and top with the marinated tomatoes. Drizzle balsamic vinegar over the toasts and serve with additional fresh basil.