Your friends are popping by for an unexpected visit, but water crackers and onion dip are not gonna cut it. Time to whip up rainbow heirloom tomato bruschetta. It’s quick, easy and on the table in 15 minutes. (Phew.)

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No-Cook Rainbow Bruschetta

Servings: 8 servings

Time:

Ingredients:

1 baguette, thinly sliced and toasted

3 garlic cloves, halved

16 ounces whole-milk ricotta cheese

Kosher salt and freshly ground black pepper

¼ cup basil pesto

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped dill sprigs

1 red tomato, halved and thinly sliced

1 yellow tomato, halved and thinly sliced

1 green tomato, halved and thinly sliced

1 pint heirloom cherry tomatoes, sliced

Fresh basil leaves, for serving

Directions:

1. Rub the surface of each baguette slice with the garlic cloves. Season the ricotta with salt and pepper and then spread onto the baguette slices.

2. In a medium bowl, whisk together the pesto, olive oil, balsamic vinegar and dill. Add the tomatoes and gently toss to coat.

3. Working in color blocks, arrange the tomatoes on the baguette slices; season with salt and pepper. Top with basil leaves.