In a large bowl, mash the ricotta,
cream cheese, mint, chives and some
salt. When smooth, spread over a large
plate or a wide, shallow bowl, creating
a dip in the centre to hold the tomatoes.
Chill until ready to serve.
In another bowl, crush and rip up the
tomatoes with your hands until they are
in small chunks and really juicy. Strain
through a sieve and discard the juice (or
freeze to use in another recipe). Add the
vinegar, sugar, olive oil and a good pinch
of salt. Mix together, then set aside.
Heat a griddle pan until smoking hot.
Brush the bread slices with olive oil and
rub with the garlic cloves. Place on the hot
griddle for 1-2 mins each side until nicely
charred – you’ll have to do this in batches.
Pile the squashed tomatoes on top of
the ricotta spread. Drizzle with extra oil
and scatter with the remaining mint. Place
in the centre of the table and let everyone
dip in with the charred bruschetta.