Lunch: Tomato and Ricotta Salata Bruschetta

Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

Ingredients

2 large shallots, sliced thin
1 tablespoon olive oil (preferably extra-virgin)
2 cups chopped seeded vine-ripened tomato
2 ounces ricotta salata (firm salted sheep's milk cheese) or feta, cut into fine dice (about 1/3 cup)
2 tablespoons minced fresh chives, or to taste
2 teaspoons balsamic vinegar, or to taste

Instructions

In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.

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