slow-roasted tomato & ricotta bruschetta

Char-grilled fresh crusty bread topped with lemony ricotta and sticky slow-roasted baby tomatoes. A beautifully tasty little snack!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pre-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. 2Meanwhile, 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. 3Spread 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!