Ingredients
The following ingredients have 4 Servings
- 300 g organic cherry tomatoes
- 2 garlic cloves (grated)
- 4-5 sprigs fresh thyme
- 1 teaspoon demerara sugar
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon high-quality balsamic vinegar
- sea salt and freshly-cracked black pepper
- 300 g italian rustic ciabatta bread (sliced)
- 240 g ricotta cheese
- 150 g basil pesto
Instruction
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- In the meantime, grill the sliced bread until crispy, then spoon over a little ricotta cheese on each slice, top with cherry tomato confit, drizzle a bit of basil pesto on top and serve.
