Brusqueta de tomates asados lentamente y ricotta

Ingredientes

• 10 ounces mixed baby tomatoes (I used a pack of 3 different types)
• 2 tablespoons extra virgin olive oil plus a little extra for drizzling
• 1 garlic clove (crushed)
• 1/2 teaspoon fennel seeds (crushed)
• 1/2 teaspoon sugar
• 3/4 cup ricotta cheese
• zest of 1/2 a lemon
• 4 slices of fresh crusty bread (I used sourdough)
• fresh basil (to serve)
• salt and pepper for seasoning

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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!