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Ricotta Bruschetta

1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices 2 tablespoons Bertolli Organic Mild Olive Oil 1 clove garlic 1⁄3 cup Bertolli Tomato & Basil Sauce 1 container (15 ounces) ricotta cheese

Heat oven to 425 degrees. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown. Rub toast evenly with garlic, then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.