EAT IN SEASON

Ingredients:

• 200g cherry tomatoes, halved
• 6 slices rustic sourdough bread
• 4 tbsp rapeseed oil
• 70g Ricotta cheese
• 1 lemon zest
• 50g fresh basil leaves, chopped
• balsamic glaze, for drizzling 
• 1/2 tsp castor sugar
• 1/4tsp sea salt
• 4 cloves of garilc, crushed

Method:

1. Pre-heat oven to 140°C. Toss the tomatoes into a bowl with sugar, salt, garlic, rapeseed oil and 2 tbsp of balsamic oil.
2. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment and roast for approx 45 minutes or until the tomatoes are charred but still juicy.
3. Combine the ricotta and lemon zest together. Season.
4. Heat a large griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted.
5. Top each slice of toasted bread with about ricotta mixture, then top and add your cherry tomatoes to the bread.
6. Finish by sprinking with fresh basil and drizzling on the balsamic glaze! Enjoy!