Preheat the oven to 350F.

Quarter cherry tomatoes and then cut in half again each quarter. Add some salt and set aside. Salt will help tomatoes release excessive liquid so that our crostini don’t become soggy. For the same reason strain ricotta cheese.

Slice the bread into ½ inch slices using a sharp or bread knife. Drizzle both sides with extra virgin olive oil. Place on a baking sheet or parchment paper and toast in the oven for about 5 minutes. Flip each piece of bread on the other side and toast for another 5 minutes or until light golden color.

While bread is toasting in the oven, rinse spinach under the cold water thoroughly. Drain well and pat with a paper tower. Cut off the stems and shred leaves with a sharp knife. If you are using already pre-washed baby spinach you can completely skip this step.

In a large skillet pan pour some olive oil and add a pinch of peperoncino/chili flakes. Add spinach and saute for 2-3 minutes until it’s soft and massively reduced in size. Only after that add a pinch of salt.

Transfer spinach to a bowl avoiding transferring any cooking liquid. Let it cool down while you are finishing preparing the bread.

Rub one side of each toasted piece of bread with a garlic clove.

Assemble crostini: spread thin layer of ricotta cheese, place spinach on the left, cherry tomatoes on the right. Now fill the center with a thicker layer of ricotta.