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Tomato and ricotta bruschetta recipe

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If you're lunching alfresco, you can't beat a tasty bruschetta and this recipe is extra-special with slow-roasted cherry tomatoes and a zesty, herby ricotta spread. Serve as an appetizer, starter or side if you're hosting, or save the cooled, roasted tomatoes for midweek lunches and snacks. See method

Serves 6 as a starter or light meal
Takes 3 hrs plus cooling
456 calories / serving
Vegetarian

Ingredients

500g mixed colour cherry tomatoes
2½ garlic cloves, 2 finely chopped, ½ grated
2 fresh thyme sprigs, leaves picked
150ml extra-virgin olive oil
250g pack ricotta, drained well
1 lemon, zested
2 tbsp chopped fresh basil, plus extra leaves to serve
400g loaf Tesco Finest Kalamata & Halkidiki olive batard, sliced and toasted

Each serving contains

Energy
1895kj
456kcal 23%
Fat
31g 44%
Saturates
6g 30%
Sugars
6g 6%
Salt
0.9g 15%

of the reference intake
Carbohydrate 32.5g Protein 9.6g Fibre 4.3g

Method

Preheat the oven to gas ¼, 110°C, fan 90°C. Put the tomatoes in a baking dish just big enough to fit them snugly in a single layer. Add the chopped garlic, thyme and oil. Bake for 2 hrs 30 mins–3 hrs, gently stirring the tomatoes halfway through, until starting to fall apart. Leave to cool completely.
Whip the ricotta in a bowl with a whisk until light and fluffy, then stir in half the lemon zest, the grated garlic and the basil and season well. Spread the toast with the herby ricotta, followed by a spoonful of the tomatoes and some fresh basil leaves and the remaining lemon zest to serve.

Tip: Keep the tomatoes submerged in oil in a sterilised* container in the fridge for up to a week.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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