Cherry bruschetta

1 loaf ciabatta 
olive oil 
100g ricotta 
12 cherries 
80g prosciutto 
Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side. Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.