Slow-roasted tomato & ricotta bruschetta

• Produce

  • 10 oz Baby tomatoes, mixed
  • 1 Basil, fresh
  • 1 Garlic clove
  • 1/2 Lemon, Zest of

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1 Salt and pepper
  • 1/2 tsp Sugar

• Bread & Baked Goods

  • 4 slices Bread, fresh crusty

• Dairy

  • 100 g Ricotta cheese

• Other

  • 1 Fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling

Found on scrummylane.com

Description

Ingredients

• about 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types)
• 1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling
• 1 garlic clove, crushed
• ½ teaspoon fennel seeds, crushed
• ½ teaspoon sugar
• about 100 grams ricotta cheese
• zest of ½ a lemon
• 4 slices of fresh crusty bread (I used sourdough)
• fresh basil (to serve)
• salt and pepper for seasoning

Directions

• Pre-heat the oven to 300F/150C and line a baking tray with baking paper. Put the tomatoes, oil, garlic & fennel in a bowl and toss to combine, then tip out onto the baking tray and bake for 1 hour.
• Meanwhile, mix the lemon zest into the ricotta. After the tomatoes are done (they should be golden and sticky), set them aside to cool a little while you char-grill the bread on both sides on a hot griddle pan.
• Spread the toasts with the lemony ricotta, spoon over the tomatoes and juices (pour and scrape the juices off the baking tray and onto the toasts) and scatter each with a few of the basil leaves. Lastly, grind over plenty of salt and a little pepper, drizzle over a little more olive oil and serve. Mmmm!

Nutrition