• Wash and dry produce. Halve tomatoes. Mince parsley. Roughly chop walnuts.

• Toss tomatoes in a medium bowl with half the garlic powder (you’ll use the rest later), a large drizzle of olive oil, and a pinch of salt and pepper.

• In a second medium bowl, combine ricotta, half the Parmesan (save the rest for serving), and half the minced parsley. Season with salt and a pinch of chili flakes to taste.

• Brush one side of each sourdough slice with olive oil; sprinkle with remaining garlic powder. Toast bread.

• Divide toasts between plates; season with salt and pepper, then spread with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste. Drizzle with as much balsamic glaze as you like and serve.