Bruschetta (for Vision Grill) 1 loaf ciabatta or Italian bread cut into 1-inch slices ¼ cup olive oil 2 garlic cloves, peeled and cut in 1/2 1 (15 ounce) container whole milk ricotta 2 large tomatoes, seeded and diced 2 tablespoons Kalamata olives, pitted and finely chopped 3 tablespoons fresh basil leaves finely chopped, plus whole leaves for garnish ½ teaspoon kosher or sea salt ½ teaspoons freshly ground black pepper ½ lemon 1 teaspoon fresh or dried oregano 1. Preheat Vision Grill to medium-high heat 2. In medium bowl, combine ricotta, tomatoes, basil, and salt & pepper to taste. 3. Brush the bread with olive oil and place onto lower grill surface. Watch closely and grill only until golden brown, 2-3 minutes per side. 4. Rub bread slices with garlic when bread is cool enough to handle. 5. Squeeze lemon over the bread. Sprinkle with oregano, salt, & pepper to taste 6. Place ricotta mixture on top of the grilled bread, keep warm on top grill surface, remove and garnish with basil. 8 appetizer servings