Tomato Bruschetta with Ricotta and Basil | America's Test Kitchen

Ingredients

• 1 pint grape tomatoes , quartered
• 1 teaspoon table salt , divided
• 1/4 teaspoon sugar
• 7 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon black pepper , divided
• 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
• 1 garlic clove , peeled anad halved
• 1 1/2 cups whole-milk ricotta cheese
• 3 tablespoons chopped fresh basil