crushed cherry tomato and ricotta bruschetta
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crushed cherry tomato and ricotta bruschetta
  • 200g yellow teardrop tomatoes
  • 1 x 250g punnet cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely grated lemon rind
  • 1 clove garlic, crushed
  • 1 cup (45g) basil leaves
  • sea salt and cracked black pepper
  • 8 slices sourdough bread
  • olive oil, extra, for brushing
  • 1 cup (200g) ricotta