Tartines of Cherry Tomato Salad, Baked Ricotta Cheese and Tapenade | Oregonian Recipes

Ingredients

• 1 tablespoon sherry vinegar
• 2 teaspoons red wine vinegar
• 2 teaspoons balsamic vinegar
• Salt
• 3 tablespoons finely diced shallots
• 2 pints assorted cherry tomatoes
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 1/2 pounds whole-milk ricotta cheese
• 4 tablespoons extra-virgin olive oil, plus more for greasing pan (divided)
• Coarsely ground black pepper
• 8 1/4-inch-thick slices rustic bread, such as levain
• 1 clove garlic, peeled and halved
• 1 cup store-bought olive tapenade
• 1/4 cup basil leaves, cut into chiffonade (see note)