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.