All recipes🇮🇹 Italian
Ricotta and Roasted Tomatoes on Toast
- Meal
- dinner
- Protein
- dairy/ricotta
- Carbs
- bread/toast
Ingredients
- 250g cherry tomatoes
- 1 tbsp olive oil
- 4 slices sourdough
- 150g ricotta
- 1 garlic clove
- basil leaves
- salt
- black pepper
Method
- Heat the oven to
200C/180C fan/gas 6.
- Roast the tomatoes with the olive oil, salt, and pepper for 20 minutes until soft and blistered.
- Toast the sourdough and rub lightly with the cut garlic clove.
- Spread the ricotta over the toast.
- Spoon the roasted tomatoes on top and finish with basil.