Place the ricotta cheese, the drained PomUp and two basil leaves in a food container. Blend until you get a homogeneous, soft and velvety mousse. Meanwhile, toast the bread in the oven until it is completely browned. Finally, spread the PomUp mousse on the bruschetta, a sprinkling of flaked salted ricotta, a basil leaf and a bit of olive oil. We recommend to serve the dish cold as an appetizer.