Giovanni Pilu’s herbed ricotta and roasted-tomato bruschetta

That's breakfast – and lunch – sorted.

📝 Ingredients

• 50 gm ricotta
• 1 tbsp dried oregano
• 1 tbsp finely chopped rosemary leaves
• 100 gm (1 1/4 cups) finely grated Parmigiano-Reggiano
• Finely grated zest of 1 lemon
• 4 thickly cut slices sourdough bread
• Roasted tomatoes
• 500 gm cherry truss tomatoes
• 60 ml (1/4 cup) extra-virgin olive oil, plus extra for greasing and drizzling
• 1 large garlic clove, bruised
• 1 tsp caster sugar

👨‍🍳 Instructions

1. 11.: For roasted tomatoes, preheat oven to 200°C and line a baking tray with baking paper. Place tomatoes in a bowl and toss with oil and garlic. Add sugar and 1 tsp salt, and season to taste with freshly cracked black pepper. Place tomatoes on prepared tray and roast until they begin to collapse and blister (15-20 minutes).
2. 22.: Meanwhile, lightly grease a small baking dish. Combine ricotta in a bowl with herbs, parmesan and zest, and season to taste. Place ricotta mixture in baking dish and smooth over surface. Bake until golden (15-18 minutes). Cool.
3. 33.: To serve, preheat a char-grill pan over high heat. Grill sourdough until lightly charred (1-2 minutes each side). Drizzle with oil, top with baked ricotta and roasted tomatoes and season to taste.