Ingredients

The following ingredients have 4 Servings
  • 4 slices rye sourdough
  • 1 cup (240g) ricotta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil, plus extra to drizzle
  • 250g mixed cherry tomatoes, quartered
  • 2 teaspoons caster sugar
  • 1/2 garlic clove, crushed
  • 2 tablespoons apple cider vinegar
  • 1/2 cup basil leaves, shredded

Instruction

  • Preheat grill to medium-high. Place bread on a tray and toast, turning halfway for 3-4 minutes until golden. Combine ricotta, 1 tsp salt and the dried herbs, then spread mixture over the toast. Drizzle with oil and grill for 3-4 minutes until blistered.
  • Meanwhile, combine tomatoes, sugar, garlic and vinegar in a bowl. Season.
  • To serve, divide tomato mixture among the ricotta toasts and top with basil.