If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator.

Slice bread on diagonal into 1/2 inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil until slightly crusty on each side but still a little soft in the centre.

Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint. Add olive oil, hot pepper flakes, garlic and salt.

Taste and adjust seasonings if necessary.

Spread each piece of bread with about 4 tsp/20 mL ricotta mixture.

is very wet, drain the cheese first as described below. From Simply HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.