Crushed cherry tomato and ricotta bruschetta

We looooove bruschetta. The ricotta en the grated lemon rind give a little twist to the original version, very nice indeed. Buy some nice bread like focaccia with pesto to go with it. -enjoy-

Pssst, we peeped some bocconcini between the tomatoes too!

INGREDIENTS (serves 4)

200g yellow teardrop tomatoes
1 x 250g punnet cherry tomatoes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon finely grated lemon rind
1 clove garlic, crushed
1 cup (45g) basil leaves
sea salt and cracked black pepper
8 slices sourdough bread
olive oil, extra, for brushing
1 cup (200g) ricotta

METHOD

Place the teardrop and cherry tomatoes in a non-metallic bowl and crush with the back of a spoon or fork. Add the oil, vinegar, lemon rind, garlic, basil, salt and pepper and stir to combine. Set aside.
Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and char-grill or barbecue for 1–2 minutes each side or until golden and toasted. Spread with the ricotta and top with the crushed tomato mixture to serve.

One Comment Add yours

  1. chefkreso says:

    Love crispy bruchetta, and tomato cheese bruchetta are my favorite πŸ˜„

    Like

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