Tomato, ricotta & thyme tartines
- Serves: 4
- Cooking Time: 40 mins
- Course: Starter
- Cuisine: Vegetarian
- 500g tomatoes, a few different varieties, sliced in half lengthways
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 8 sprigs of thyme
- 1 garlic clove, peeled
- 250g ricotta cheese
- Extra virgin olive oil, to serve
- Sea salt & ground black pepper
- 4 slices sour dough bread, toasted
Although this recipe is short in ingredients and easy in its method, the results are spectacular. Try to seek out interestingly shaped tomatoes and different varieties, they will make a difference to the end result.
Preheat the oven to 200 degrees.
In a large mixing bowl, combine the olive oil, balsamic vinegar, thyme and a generous sprinkle of salt and pepper. Add the tomatoes and gently toss to coat.
Transfer the tomatoes to a large roasting tin that allows for space between each tomato.
Place in the oven to roast for 30 minutes, or until sweet and caramelised.
When the sourdough is toasted, rub it with garlic, drizzle generously with extra virgin olive oil and sprinkle with sea salt.
Assemble the tartines by spreading each one with ricotta and topping with the roast tomatoes.
Season before serving and finish with a drizzle of extra virgin olive oil.