Multi-colored heirloom tomatoes, creamy ricotta, and fresh basil come together beautifully on these crispy toasts. A drizzle of aged balsamic vinegar makes the flavors pop. For the juiciest tomatoes, look for ones with just a little give to them when gently pressed. If you like, you can bake the toasts and prep the ricotta mixture a day ahead, but wait until the last minute to assemble them. The recipe, which makes 20 crostini, is a Yummly original created by Stephanie Spencer.