Tomato And Ricotta Salata Bruschetta Recipe

• 2 lrg Shallots, sliced thin
• 1 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
• 2 c. Minced seeded vine-ripened tomato
• 2 ounce Ricotta salata, (hard salted sheep's lowfat milk cheese) or possibly feta, cut into fine dice (about 1/3 c.)
• 2 Tbsp. Chopped fresh chives, or possibly to taste
• 2 tsp Balsamic vinegar, or possibly to taste
•     A, (24-inch-long) loaf of crust Italian or possibly French bread
• 1 x Garlic clove
• 1/4 c. Extra-virgin extra virgin olive oil

Directions