Bruschetta with tomato mousse

Slice the baguette into slices and grill them golden brown and crispy in the oven.

In a large bowl, combine the ricotta, mascarpone, and tomato paste. Season with salt and pepper and whisk until blended. Transfer the mixture to a piping bag.

Heat a generous glug of olive oil in a pan. Place it over low heat and puff the basil leaves in it.

Take the bruschetta and pipe dollops of the tomato mousse onto it. Garnish with a crispy basil leaf.