Ricotta dip with crushed tomatoes & bruschetta - Good Food Middle East

Ingredients

• 2 x 250g tubs ricotta
• 200g tub light cream cheese
• small bunch mint, chopped, plus a few leaves to serve
• small bunch chives, snipped
• 450g ripe cherry tomatoes (we used a mixture of red and yellow)
• 1 tbsp white wine vinegar
• 1 tsp caster sugar
• 1 tbsp extra virgin olive oil, plus a little extra to drizzle
• 1 French baguette (or gluten-free bread), thinly sliced
• 2 tbsp olive oil
• 2 fat garlic cloves, squashed