Carefully drain the anchovies of their oil and chop them into small pieces using a sharp knife. Rinse the capers, squeeze them and put them in a bowl with the pieces of anchovy. Mash this mixture as much as possible with a fork, add the oil and blend it in thoroughly. Toast the slices of bread on both sides and then cover them generously with ricotta. Pour the anchovy and caper sauce on top, garnish with the parsley (washed and patted dry) ripped up coarsely by hand and there you have it – your bruschettas are ready to be served.