Avec la gousse d'ail coupée en deux, frottez chaque tartine préalablement toastée.
Mélangez l'huile d'olive au vinaigre de cidre dans un bol. Badigeonnez les tranches de ce mélange puis recouvrez-les généreusement de ricotta.
Plantez des myrtilles sur le tiers de la surface de chaque tartine. Laissez libre le second tiers et recouvrez le derniers tiers de tomates cerises coupées en quartiers (voir photo).
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