Bruschetta with Toasted Walnuts and Ricotta

This Bruschetta is sweetened with golden raisins and flavored with herbs, red pepper, garlicky tomatoes and toasted walnuts.  All this flavor sits on a bed of light, cool ricotta to smooth everything over. A ying and yang of flavors to whet the appetite.
1 baguette
1 fresh ripe tomato
1 cup yellow grape tomatoes, sliced in half lengthwise
1/4 cup golden raisins, minced
2 cloves garlic
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh oregano leaves, minced
1/4 tsp crushed red pepper

about 1 cup fresh ricotta cheese
1/3 cup walnut pieces, chopped
2 green onions, sliced
black toasted sesame seeds for garnish (optional)

Slice baguette in half lengthwise and cut into serving portions. Toast the walnuts in a 375F oven for 3-5 minutes. Watch them carefully because they can burn quickly. Allow the walnuts to cool to room temperature.

Meanwhile, sauté the raisins, garlic, herbs and red pepper in a dash of olive oil for 2-3 minutes, until fragrant.

Add the tomatoes and turn heat to high. Let the tomatoes sizzle and caramelize up a bit. Season with salt and pepper, cook until the tomatoes just begin to break down, then remove from heat.

Toast bread lightly under the broiler, watching carefully to avoid burning. Remove bread from oven and spread each slice with some ricotta. Spoon a bit of tomato on each slice. Then sprinkle the walnuts and green onions over the slices. Garnish with sesame seeds.

Makes 12-16 appetizer servings.