- PREHEAT barbecue to medium. Oil grill.
- SKEWER tomatoes. Brush bread and tomatoes with oil, then cook, until dark grill marks form, about 3 min per side. Transfer bread to a plate and rub 1 side of each toast with garlic. Cut each in half. Sprinkle with salt.
- DIVIDE ricotta among bread slices, then top each bread with 1 tsp of green onion and basil pesto and a tomato.
Chatelaine Quickies: Gourmet hot dogs