75 g (3 oz) ready-to-eat, slow-roasted tomatoes (not in oil), chopped
2 tablespoons toasted pine nuts (optional)
rocket leaves, to garnish
250 g (8 oz) ricotta or extra light cream cheese
2 spring onions, finely chopped
4 tablespoons chopped mixed herbs, such as chervil, chives, parsley, basil, marjoram and tarragon
finely grated rind of 1 lemon
1 tablespoon lemon juice
salt and pepper
For the herby ricotta filling, mix together the ricotta or cream cheese with the spring onions, mixed herbs and lemon rind and juice. Season with salt and pepper and set aside.
Heat a ridged griddle pan and toast the slices of bread in 2 batches for 3–4 minutes each batch, turning once, or until toasted and lightly charred. Keep warm.
Leave the pan on the heat and add the pancetta. Griddle for 2–3 minutes, turning once, until crispy. Drain any excess fat on kitchen paper.
Spread the toast thickly with the ricotta mixture and arrange on serving plates. Scatter over the slow-roasted tomatoes and the pine nuts, if using, then top with the slices of crispy pancetta. Garnish with a few rocket leaves and serve.