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Roast tomato and ricotta toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

8 halved Roma tomatoes
Balsamic vinegar
Olive oil
Sea salt
Toasted ciabatta
Crumbled ricotta
Basil
Olive oil
Black pepper

Method

Preheat the oven to 180°C.

Arrange 8 halved tomatoes on a baking tray, drizzle with balsamic vinegar and olive oil and scatter with sea salt.

Bake for 20 minutes, then serve on thick slices of toasted ciabatta, topped with crumbled ricotta and basil, along with an extra drizzle of balsamic vinegar and olive oil and a good crack of black pepper.