Slice the homemade bread into slices about 1 cm thick.

Brush the slices with oil and put them to toast on both sides on the grill for a few minutes.

Meanwhile, put the ricotta in a bowl and work it with a spatula to make it creamy. Salt and pepper to taste.

At this point, compose the bruschetta: spread the pesto on the bread and add the ricotta in tufts.

Garnish with a few sprigs of pesto, basil and, to taste, a few drops of balsamic vinegar