Confit tomato and ricotta crostini

Ingredients

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The following ingredients have 4 Servings

• 1/4 cup (60ml) olive oil
• 2 garlic cloves, finely chopped
• 1 tbs fennel seeds, crushed
• 1 tsp white sugar
• 2 x 250g punnets cherry tomatoes, halved
• 8 slices sourdough bread
• 250g ricotta
• Basil leaves, to serve

Instruction

• Preheat the oven to 150°C.
• Combine oil, garlic, fennel seeds, sugar and tomato in a bowl. Season and toss gently to combine. Transfer to a baking paper-lined baking tray and bake for 30 minutes or until soft and caramelised.
• Chargrill the sourdough, then spread with ricotta, top with confit tomatoes and drizzle with pan juices. Season and serve immediately with basil leaves.