Special Diet

  • 500 g (1 lb) vine-ripened cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 4 large slices of sourdough bread
  • 1 large garlic clove, peeled
  • 350 g (11½ oz) ricotta cheese
  • ½ quantity Basil Oil (see page 124)
  • salt and black pepper
  • basil leaves, to garnish

Spread the tomatoes out in a roasting tin, season with salt and pepper and drizzle with the extra virgin olive oil. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.

Meanwhile, heat a ridged griddle pan until hot. Add the bread slices and cook until toasted and charred on both sides. Rub all over with the garlic clove.

Top each bruschetta with a slice of ricotta and the roasted tomatoes, and drizzle over the basil oil. Garnish with basil leaves.

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