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
  1. Place the teardrop and cherry tomatoes in a non-metallic bowl and crush with the back of a spoon or fork. Add the oil, vinegar, lemon rind, garlic, basil, salt and pepper and stir to combine. Set aside.
  2. Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and char-grill or barbecue for 1–2 minutes each side or until golden and toasted. Spread with the ricotta and top with the crushed tomato mixture to serve. Serves 4.
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